I'm sorry for being so slow with this post. Last weekend we hosted a high school speech and debate tournament. There were around 350 students, coaches, and judges who attended, so I was a little busy. There are four coaches here at NWC, and we all were busy and worked hard. After 14-hour days Thursday, Friday, and Saturday, I was ready to watch TV yesterday. Most of the time, though, I'll try to post at least a couple of times a week.
As you may or may not remember, last Monday we had pizza for supper/dinner, and I promised I would let you in on the secret of my sauce. Actually it's really easy and quick to make, if you have the herbs and spices.
Pizza Sauce
It might not be New York or Chicago, but it will work for Wyoming!
All my herbs and spices are dry. I have never used fresh herbs or spices. I don't have anything against them, I just have never had access to fresh herbs and spices. I know most chefs will tell you the fresh ones are better (that's what they say on Food Network, anyway). I do try to buy my herbs and spices at a health food store, though. I think they are less expensive and, hopefully, more fresh and if higher quality. If they are going to sit in a jar for a long time, I'd rather it was in my kitchen than in the store.
I play a little fast and loose with the measurements, which is why I'm a little vague in the recipe above. (The ketchup is about a one-second squirt). I do think I have them fairly close, though. I usually use a non-measuring tablespoon to "measure" the spices. I learned this pizza sauce recipe from my mom, who does a lot of cooking by the "dump until it looks right" method. After 60 years of cooking, I suppose she has a feel for it. Despite what Dona and Samantha claim, (It tastes different every time you make it!) I really do measure all the stuff I make. Alternative flours or mixes are less forgiving than wheat flour, I think, so you really do want to measure stuff as accurately as you can.
- One can of tomato sauce
- 1/4-1/3 cup ketchup
- 1 small can tomato paste (the really small ones. they are like 4 or 7 ounces.)
- 1 Tablespoon garlic grains
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon oregano
- 1 teaspoon basil
- 1/2-1 teaspoon marjoram leaf
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
It might not be New York or Chicago, but it will work for Wyoming!
All my herbs and spices are dry. I have never used fresh herbs or spices. I don't have anything against them, I just have never had access to fresh herbs and spices. I know most chefs will tell you the fresh ones are better (that's what they say on Food Network, anyway). I do try to buy my herbs and spices at a health food store, though. I think they are less expensive and, hopefully, more fresh and if higher quality. If they are going to sit in a jar for a long time, I'd rather it was in my kitchen than in the store.
I play a little fast and loose with the measurements, which is why I'm a little vague in the recipe above. (The ketchup is about a one-second squirt). I do think I have them fairly close, though. I usually use a non-measuring tablespoon to "measure" the spices. I learned this pizza sauce recipe from my mom, who does a lot of cooking by the "dump until it looks right" method. After 60 years of cooking, I suppose she has a feel for it. Despite what Dona and Samantha claim, (It tastes different every time you make it!) I really do measure all the stuff I make. Alternative flours or mixes are less forgiving than wheat flour, I think, so you really do want to measure stuff as accurately as you can.
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| I use the spoon on the right to put all my spices in the pizza sauce. I should use the spoon on the left. (Ignore the fancy measuring spoon in the background.) |
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