Pizza really is a fantastically easy, cheap dinner when you make it from scratch. Even the sauce can be made ahead and frozen in 1/2 cup batches for later use. In this recipe, make sure to use high quality tomatoes (I like Cortina brand). Don’t be put off by how the sauce seems to be a bit more watery than store bought versions, it tastes every bit it as good (in fact, a lot better!)
one 28 oz can plum tomatoes
2 Tbsp olive oil
1 small onion, minced
2 cloves garlic, minced
2 tbsp minced fresh basil
1/2 tsp dried oregano
1/2 tsp wine vinegar
pinch each of salt, pepper, and sugar
Drain the tomatoes, keeping the juice and putting it aside. Seed and coarsely chop the tomatoes. Put them aside as well.
In a saucepan, heat up the oil and saute the garlic and onion until translucent. Add oregano, tomatoes, juice, vinegar, salt, pepper, and sugar. Simmer until it has thickened, which is about 20 minutes or so. Let cool and then process in a blender until smooth. Stir in chopped basil.
Makes about 2 cups, or enough for 2-3 pizzas (depending on how much sauce you like). It keeps about 1 week in the fridge or 1 month in the freezer.
Adapted from Canadian Living