Those of you who read my blog realize that I have a slight – perhaps unhealthy – obsession with pizza. Regardless of the relative healthiness inherent therein, my fixation has led to some interesting and delicious creations, and the following is no exception.
A few weeks ago, I found myself staring at a counter-full of all of the necessary ingredients for a grilled pizza, except the sauce. I realized that I’d simply forgotten to pick up a jar, so I started sorting through the fridge, and the rest of the groceries, to see if there was something else I could use.
Not only had I been planning on making grilled pizza, but I had also purchased ingredients for a few salsa recipes, so rather than using a jar of Ragu I found stuffed in the recesses of the cabinet, I turned to the cans of tomatoes I’d bought earlier, and myrecipes.com for a bit of inspiration.
I used this recipe as a jumping-off point when I began cooking.
- 2 – 14.5 oz cans Low-Sodium Diced Tomatoes
- 2 tbsp minced garlic
- 1 tsp dried oregano
- ½ tsp dried italian seasoning
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp red pepper flakes
Heat the olive oil in a medium saucepan.
Saute the garlic, oregano and italian seasoning over medium heat for 1-2 minutes.
Add the remaining ingredients (reserve the patience) and stir.
Bring the mixture to a light boil, stirring, and then reduce the heat to low (or nearly-low).
Simmer uncovered, stirring occasionally, for about 60-90 minutes (this is where the patience comes in).
Remove the sauce to a food processor, and blend the larger chunks out.
Use as dippies, or as solid (albeit, spicy) foundation upon which to construct a delicious pizza.