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Pizza Sauce

(recipe, Carrie Floyd)

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My favorite sauce for pizza is a simple one that tastes mostly of tomatoes and garlic. Once I make this, I divide it into smaller containers that I freeze; when I make pizza later, the sauce is ready to go.


  1. Olive oil
  2. 3 garlic cloves, sliced
  3. Pinch of red-pepper flakes
  4. 1 large can (28 ounces) tomato purée or crushed tomatoes
  5. Pinch of ground fennel
  6. Salt to taste


  1. In a large skillet, heat enough olive oil to coat the bottom of the pan. Over medium-low heat, cook the garlic and red pepper flakes until the garlic just begins to turn golden. Carefully add the can of tomato purée, as it tends to sputter when it hits the hot oil. Give the sauce a stir, add the ground fennel, and cook over medium-low heat for 15 to 20 minutes, until the sauce is slightly thicker and the flavors have melded. Season to taste with salt.