4 tablespoon olive oil
4 whole garlic cloves
1/4 cup finely chopped onions
2 (28-ounce) cans peeled Italian tomatoes
10 fresh basil leaves
1/2 cup tomato paste
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 teaspoons sugar


1. Pour the oil into a 3-quart pot set on medium-high heat and cook the garlic and onions for 3 minutes. Reduce the heat to a simmer and cook until the onions are soft and start to brown, about 10 minutes, stirring occasionally.
2. While the onions are cooking, put the tomatoes and their juice in a blender or food processor and puree until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5-8 minutes. Reduce the heat, add the basil and simmer for 25 minutes, stirring occasionally. Cool slightly before continuing.
3. Place the 1 æ cups of the sauce in a blender and add the tomato paste, garlic salt, dried oregano, dried basil and sugar in a food processor or blender and process for 15 seconds, or until the sauce reaches a smooth consistency.
To make a sauce thick enough to top pizza, Nick Stellino simply added tomato paste to his standard tomato sauce, and then boosted the flavor with some additional herbs.
Stellinos Pizza
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