It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is HOMEMADE PIZZA SAUCE from KAREN’S KITCHEN!!

If you can master the crust and the sauce, there’s nothing better than homemade pizza. I have to admit, though, that I’m a bit picky with my pizza sauce. Oh, I’ll eat most pizza, but finding the BEST sauce is my goal every time I walk into a new pizza parlor. It can’t be too sweet. It has to have flavor. I do love spices. (I’m not talking HOT spices. Can’t do those anymore and who wants to bury the flavor under heat? Not me!) And, just tomato sauce. Blech! Might as well just throw those toppings on top of a bare crust. But, I digress. 🙂 I’ve had this recipe in my notebook since high school. It’s a good basic sauce. I have made a couple of tweaks since then, but I’ll add them below so you can add them…or not.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 703 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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HOMEMADE PIZZA SAUCE
[From Karen’s Kitchen]

1 can (15 oz.) peeled whole tomatoes, chopped into small chunks
1 can (6 oz.) tomato paste
1 tsp. sugar
1/4 tsp. garlic powder
1 medium onion, diced
1/2 t. fennel seed
1 T. sweet basil
1 T. oregano
1 T. parsley
1/2 tsp. salt
1/4 tsp. pepper

In large saucepan, combine the ingredients and stir well. Bring to a boil; turn down and simmer 10-15 minutes, stirring occasionally to prevent scorching.

NOTES: You can use chopped tomatoes but there seems to be more juices in those cans, so I find the whole tomatoes chopped just before cooking makes it less runny. If you decide it’s too runny, you can always add another can of tomato paste. If you do that, though, you might need to add more spices to taste. (Maybe start with 1/4 of the measurements to balance it out.)

Our family LOVES garlic, so instead of the garlic powder, I now use 1 tsp. or more, depending on my mood, fresh minced garlic.

Finally, I like my sauce to steep. Like tea, it takes on a richer flavor the longer it sits. Go ahead and just cook the 10-15 minutes. But feel free to cover (after it’s cooled) and let sit up to a full day in the fridge before using.

If you don’t want to mess with crust, this sauce is great for French Bread Pizza, on bagels or English Muffins with cheese for a snack, smothering your next meatloaf (instead of ketchup, stuff that meatloaf with provolone and pepperoni slices and you’ve got an Italian loaf), or any number of things you can come up with. Get creative!

Happy Eating!