A very simple recipe, more of a method really, will sauce pasta too.
Makes 2 cups that will sauce 4 pizza doughs. Serves 4 per pizza
Prep: 10 min • Cook: 30 min • Ready in: 40 min
Preheat oven to 450 degrees
Heat the butter in a pan over high heat until the butter foams up then toss in the chopped tomatoes and cook over high heat for 5-7 minutes stirring to keep from sticking. Lower heat and add the salt, sugar and marjoram, simmer for about 10 minutes, crushing the tomatoes with the back of the spoon and cook until a sauce like texture is achieved. Pass the sauce through a sieve or food mill or use as is for a classic rustic style pizza
Roll out pizza dough and place on a sheet pan that has been oiled and strewn with coarse cornmeal. Brush the top with olive oil and spread ¼ of the sauce onto the surface of the dough. Dot with bits of torn mozzarella and bake in preheated oven for 20-25 minutes. Serve hot with a Kenter Canyon Farms salad and a glass of wine.
Recipe from the Kenter Canyon Farms test kitchen