I stumbled upon this Spicy Pizza Sauce recipe when my husband and I were hosting a “make-your-own-pizza” dinner party a few months back. I was pleased with how it turned out, but I couldn’t help but tweak a few things here and there. Here is the recipe that I came up with and have now enjoyed a handful of times:
Spicy Marinara Sauce
*1 Tbsp olive oil
*1/4 cup finely chopped onion
*1 garlic clove, minced
*1/4 red wine
*2 Tbsp tomato paste
*1 teaspoon dried oregano
*2 teaspoons salt
*~1/8 teaspoon freshly ground pepper
*~1/8 teaspoon crushed red pepper
*1 to 1.5 tsp onion powder
*1 to 1.5 tsp garlic powder
*1/2 Tbsp sugar
*~ 8 ounces tomato puree + 8 ounces diced blanched tomatoes (check out my Tika Masala recipe to see how easy it is to blanch tomatoes if you have never done so)
NOTE: As seen in the original recipe, you can simply use a 14.5 ounce can crushed tomatoes undrained but then reduce the salt to 1 tsp. I prefer to use the puree + diced blanched tomatoes combination since it eliminates the use of canned tomatoes, which some are speculating may be a source of BPA.
*Make sure to taste to see if it needs more salt, sugar or crushed red pepper. For whatever reason, I find that I’m adding a dash of one of these after tasting.
*Add 1 Tbsp olive oil to dutch oven or saucepan over medium-high heat.
*Add onion and 1 tsp salt to pan; sauté 3 minutes or until tender.
*Add garlic to pan; sauté 30 seconds.
*Stir in wine; cook 30 seconds.
*Add tomato paste, oregano, crushed red pepper, black pepper, 1 tsp of salt, garlic powder and onion powder, and sugar; let cook for about 30 seconds.
*Add tomato puree + diced blanched tomatoes. Reduce heat, place lid on pan and simmer for 20 minutes or until thick.
*Remove from heat.
*You could serve it up as is, but I tend to like a smooth marinara, so I blend it in the food processor for about 1 minute and then either serve up right away or store after it cools to enjoy another day.
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