Aglio Napoletano Pizza Sauce
Homemade pizza sauce can indeed elevate your pizza and make your dinner more delicious, and the best part is that it doesn't require too much effort.
1 28-ounce can whole peeled tomatoes
1 small can of tomato paste
5 garlic cloves, smashed
5 tbsp Glasses & Grapes House Blend Extra Virgin Olive Oil
Kanel Aglio Napoletano - to taste
1 tbsp Maldon salt
1 tbsp Sugar
1 tbsp parmigiana (optional)
1 tbsp chili flakes (optional)
Purée tomatoes in a food processor until they’re as smooth or chunky as you like. Transfer tomatoes to a large heavy pot. (Or, use an immersion blender and blend directly in pot.)
Add tomato paste, garlic, EVOO, salt, sugar, parmigiana, chili flakes and season with Kanel Aglio Nepoletano to taste. Bring to a boil and cook, stirring occasionally, simmer until the sauce is reduced to about one third of the original amount.
Sauce can be made up to 5 days ahead; cover and chill. Or let cool to room temperature and freeze for up to 3 months.