Secret's in the Sauce

I've been making homemade pizza for a long time. When I started, it was a sad kitchen experience consisting of Boboli crusts, Ragu sauce, bag cheese and pepperoni. I've evolved though...thank goodness.

Last year, I figured out how to make dough, which puts a Boboli to shame. Here's a link to the recipe I use. Scroll down and look where it says Pizza!

This year, I learned to make my own sauce. I went through a phase where I was convinced that Trader Joe's had the best pizza sauce, and they probably do if you have to stick with jar sauce. If you aren't committed to the jar, try this:

Pizza Sauce

1 large can whole roma tomatoes (I get whichever brand has an Italian-sounding name.)
1/4 of a white onion, chopped
1 T minced garlic (This came out of a jar, but if you like to mince your own, go for it. Maybe I'll get there one day.)
1 T oregano
salt & pepper to taste
1 t red pepper flakes
1 t olive oil

Heat olive oil in a pot, add onions, garlic, oregano, salt/pep, and pepper flakes. After 2-3 minutes, drain the tomatoes, and then throw them in the pot. With a knife, chop the tomatoes up as they cook. You could probably chop them before you put them in, but I just chop them up once they are in the pot. Keep the heat high and let it all come to a boil. Stir and mash around the tomatoes every so often until the liquid has cooked out and you have a chunky "sauce" to spread around on your pizza.

*You could probably use a can of diced tomatoes, but I like the whole ones best.

To make a margherita pizza, spread this sauce on your dough, top with pieces of fresh mozz. Bake at 500 for 10-12 minutes. After you take it out of the oven, top with fresh basil leaves until they wilt. Slice it up. Done and done.