****Please forgive me, I posted my original recipe accidentally rather than my finished recipe. This is my finished version! Sorry!!
Hi there,
I am new to this forum but have been making their cracker crust recipe for years.
I have, what I feel, is the best traditional pizza sauce that is awesome on any
crust. This recipe makes enough sauce for a 14"-16"pie.
1- 28oz can of Cento San Marzano tomatoes
1 tb of extra virgin olive oil
3/4 tsp of fresh green pepper(diced super-fine)
3/4 tsp sugar
1/4 tsp fennel seeds
1/8 tsp fine sea salt or to taste
1/8 tsp oregano
1/8 tsp sweet basil
1/8 tsp garlic powder
1/8 tsp lemon pepper
1/8 tsp black pepper
1/8 tsp thyme
Very small pinch of cayenne pepper
Very small pinch of red pepper flakes
Directions:
1. Open can of tomatoes and hand-rinse each tomato under a weak water stream and
get rid of the seeds(Seeds make sauce bitter) and place in a separate dish.
Reserve the juice for later.
2. Hand crush the tomatoes to a very soupy consistency.
3. Add to small sauce pan along with the chopped green pepper and take a handheld
kitchen puree tool and reduce mixture to a very fine sauce. Make sure to puree
the green peppers as well.
4. Add all other ingredients and bring to a soft boil then turn down immediately
to simmer until sauce thickens about 10 minutes or so. If need be, add the
reserve juice from the can to achieve desired consistency. I like my sauce thick
but not too thick.
Please note that you can tweak this recipe to your liking, but I feel it is
perfect as it is. Also, it is imperative to use the green pepper and fennel
seeds. The green pepper adds a very unique dimension to this sauce and shouldn't
be omitted. The fennel seeds must also be used as they give a true pizzeria
fling to the sauce. Please enjoy!!!!!!
