Slow-Simmered Tomato Sauce for Deep-Dish Pizza: There are lots of versions of tomato sauce used to make Chicago-style deep-dish pizza.
Some pizzerias use cooked sauces, some make simple uncooked sauces by draining and
crushing canned tomatoes and adding olive oil and herbs. For the Chicago deep-dish pizzas
in this chapter, we chose a slow-simmered sauce that starts with canned crushed tomatoes
that are cooked down to produce a thick, rich-tasting sauce. A combination of dried and fresh
herbs is added, along with a big kick of garlic. Add red pepper flakes if you like; we especially
liked them with the spinach deep-dish pizzas.
Makes 31/2 cups
2 cans (28 ounces each) whole
italian-style peeled tomatoes
1 tablespoon dried oregano
1 teaspoon kosher salt
2 cloves garlic, minced
8 large fresh basil leaves,
1/2 teaspoon red pepper flakes
Place the tomatoes, including the juice from the cans, in a large saucepan. Crush the tomatoes
using the back of a large spoon or squish them
with your hand. Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low
heat until the sauce is thick and all the liquid has evaporated, about 50 minutes. Remove from the
heat and let cool. Stir in the garlic and basil. Add
the red pepper flakes, if desired. Use immediately, or refrigerate in a tightly covered container
for up to 3 days, or freeze for up to 2 months. Bring to room temperature before using.
-Diane Morgan and -Tony Gemignani All Rights Reserved