Category: Lagniappe

Thin crust pizzas usually call for a more delicate sauce than thick crust — and you only use a little bit. Here are versions for both an uncoooked version, for thin crusts, and a more hearty version for your thicker crusts. Freeze leftover sauce in muffin tins, then transfer to a zip-lock bag. Usually use 1/4 cup per pizza.

UNCOOKED (for thin crust)

• 28 oz whole San Marzano tomatoes
• 6 ~ 8 cloves garlic
• 4 tablespoons olive oil
• 2 teaspoon sugar
• 2 tsp balsamic vinegar, plus more to taste
• salt and pepper to taste

1. Cut each tomato in half, then drain, reserving sauce for another use
2. Add all other ingredients and blend

COOKED (for thick crust)

• 28 oz San Marzano whole tomatoes
• 3 Tbsp olive oil
• 1/2 onion, diced
• 1 tsp sugar
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tsp garlic powder
• Salt, pepper & red pepper flakes to taste

1. Cut each tomato in half, then drain, reserving sauce
2. Saute onions and sugar in oil until golden brown.
3. Add garlic and stir until fragrant.
4. Add tomatoes and spices and cook for about 10 minutes.
5. Blend, adding reserved sauce if necessary

Some recipes call for carefully scraping away all the pith. I prefer the thicker peels, with a more pronounced bitter-sweet tang.

• Citrus fruit
• Sugar
• Water

1. Cut ends off fruit, then slice into quarters (or eighths if very large)
2. Cut peel off, trimming away some of the pith, if very thick, then cut into strips
3. Put peels in a pan, cover with water, and simmer for about 10 minutes. Drain and repeat.
4. Return peels to the pot, and add equal amounts water and sugar to generously cover the peels. Simmer about 30 minutes, until white part is translucent.
5. Drain, then place on a rack to cool.
6. Shake in a bag full of sugar to dust.