Price Chopper Gatherings Gatherings Spring 2018 | Page 24

22 | Fresh Takes: Pizza | SPRING 2018
NEAPOLITAN
PIZZA SAUCE
INGREDIENTS
•
•
•
•
•
•
•
•
•
•
•
2½ cups (28 oz) canned, peeled San Marzano
tomatoes in juice
4 tbsp high quality extra virgin olive oil, or more to taste
2 large cloves garlic, crushed
1 small red or yellow onion, minced
1 medium celery stalk, including leaves, minced
1 small carrot, minced
2 tbsp fresh flat-leaf parsley, minced
2 tbsp tomato paste
Small handful of fresh basil, chopped
½ tsp salt, or to taste
Freshly milled black pepper
DIRECTIONS
1.
2.
Drain the tomatoes in a colander, reserving their juice; seed, chop,
and set aside.
In a large saucepan or Dutch oven over medium-low heat, warm
3 tbsp of the olive oil. Stir in the garlic, onion, celery, carrot and
parsley, and sauté until the vegetables are completely soft, about
12 minutes. Add the tomato paste and stir until it’s copper-
colored, about 3 minutes, then add the tomatoes and their juice,
cover partially, and simmer gently, stirring occasionally, until
thickened, about 45 minutes. Stir in the basil and season to taste
with salt and pepper. Remove from the heat and blend in the
remaining 1 tbsp olive oil, or more to taste.
Note If a smooth sauce is desired, take the pan off the stove when
it’s cooked and allow it to cool somewhat. Position a food mill over a
clean saucepan and pass the sauce through it, being sure to press out
as much of the pulp as possible. Place over medium heat just long
enough to heat through, about 3 minutes. Remove from the heat and
stir in the remaining tbsp olive oil.
Note Ahead-of-time note: The sauce can be made 4 to 5 days in
advance of use and stored tightly covered in the refrigerator, or it can be
frozen for up to 3 months. Whether storing it in the refrigerator or freezer,
leave out the final 1 tbsp olive oil. Stir it into the sauce after reheating.