Giulianna's Magnificent Pizza Sauce Recipe

Buongiorno miei amata amici! 

Alas, my house overflows with finicky eaters. My husband claims his motto is, “It’s just the way I like it” no matter the outcome of the food before him, even if burnt. Maybe when his father forced him to say it for his mom’s benefit he lived that motto, but he does not reside in my home. Therefore, it should come as no surprise that my family is even fussy about their pizza sauce.

No sliced tomatoes, marinara, or ragu sauce has met their approval on top of pizza crust. They dislike any chunks of tomatoes, carrots, or onions in their pizza sauce. No wonder tinsel is growing throughout my hair. If you covet a truly marvelous pizza sauce, that is homespun and not from paste; then you must give my method a whirl. I am so pleased that I experimented in the kitchen again!

Giulianna’s Magnificent Pizza Sauce

Ingredients:

Onions, garlic, celery, and fennel seed for magnificent pizza sauce recipe.

Directions:

In a large pan, melt the butter into the oil. Add the onion and celery. Sauté until translucent and soft or beginning to caramelize. Turn down heat to medium low.

Stir in the crushed fennel seeds (I crush them in a mortar, pounding them with a pestle) and garlic and sauté for a couple of minutes.

Giulianna's Magnificent Pizza Sauce, whole tomatoes simmering in pan.

Add the 2 cans of tomatoes, juice and all. Stir in the remaining ingredients and bring to a simmer. Add a pinch or two of red pepper, only if you want a spicier sauce.

Simmer for about 40 minutes. Cool down to lukewarm. Remove bay leaves. Pour the solution into a blender and puree until smooth. Taste to see if more salt is needed.

After I puree the Magnificent Pizza Sauce, I put it back in the pan to meld the flavors together some more.

Return to pan and let it sit for another 20 minutes if not using immediately for pizza. This sauce’s flavors meld as it sits. Divide solution into Ziploc bags and store in freezer until day of use.

Will make about 4-8 large pizzas, depending on your preference of the amount of sauce.