|No, pepperoni is not a whole food. Three guesses who the pepperoni half belongs to and who prefers the basil half...|
One of the reasons we usually have pesto pizza instead of regular red is because, up until recently, I hadn't found a red pizza sauce recipe I loved. They were all too sweet or too boring or had a weird texture.
Aaron hasn't been able to stop raving about my pizza lately and the only thing I'm doing differently is this sauce so I'm guessing that's what he's talking about.
This makes enough for 2-3 pizzas (depending on how big your pizza is and much sauce you like). Store it in a tupperware in the fridge (although, I'd really like to try canning some and storing it away for winter pizza making).
I've never actually measured the amount of spices I put in so this is kind of my best guess. I always eyeball it and it turns out just fine. It does have a bit of a kick so if you're sensitive to spicy foods you might scale back the cayenne and crushed red pepper. But I can handle this sauce and if I can then you probably can. I'm a wimp.
1 6 ounce can of tomato paste (or cook down and puree 7-8 medium sized tomatoes, which is my preferred method but rather time consuming)
3/4 cup water
2 cloves garlic, minced
1/2 tsp onion powder
1/2 tsp basil
1/2 tsp oregano
1/4 tsp freshly ground black pepper
1/4 tsp cayenne
1/4 tsp crushed red pepper
Mix everything together. Voila!