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Rachel’s Scratch Pizza Sauce Recipe

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This recipe for Rachel’s Scratch Pizza Sauce, by , is from That's Just Pop !!!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachel King


10 Roma tomatoes
2 Tbsp. Olive Oil
˝ cup chopped onion
4 cloves garlic
1 tsp dried oregano
2 ˝ Tbsp. fresh basil, minced (or 1 tsp dried)
˝ Tbsp. sugar, optional depending on sweetness of tomatoes and your preference
Ľ tsp crushed red pepper
Pinch of salt and pepper, to taste

Bring water to boil. While waiting for the water to boil, cut an X shape in the bottom of each tomato. This will help the skin remove easily. Once the water is boiling, place the tomatoes in the water for about 30 seconds.
Remove the tomatoes and place into a bowl of ice water to stop the cooking. Once cool enough to handle, remove the skin and discard. The skin should basically fall off the tomatoes and discard. Set the tomatoes aside.
Heat olive oil in skillet over medium-high heat. Add onion and sauté for 4-5 minutes. Add garlic and sauté for an additional minute. Add peeled tomatoes and break apart a bit with spoon. Add the oregano, basil, sugar, crushed red pepper, and salt and pepper.
Let simmer for about 30 minutes, stirring occasionally.
Transfer to blender to blend, or blend with handheld blender in skillet if you want a smoother texture.

Personal Notes:
Personal Notes:
Notes: You can also make this with a can of diced or crushed tomatoes (about a 28oz. can) instead of fresh tomatoes.
We use about 1/3 a cup of sauce for a pizza. With the leftovers, we split them into small freezer bags in about 2/3 cup portions (2 pizzas). You can move it to the fridge the night before and your pizza sauce will be ready.
** Now check put Rachel's Pizza Crust in the Breads section.**




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