Casa M Marinara Pizza Sauce.
The flavors are fresher and brighter in this sauce than they are in any commercially bottled or canned pizza sauce. Dried herbs are preferable to fresh herbs here, If you don't have thyme or marjoram, you can substitute additional oregano and/or basil to taste.
See it made.
The flavors are fresher and brighter in this sauce than they are in any commercially bottled or canned pizza sauce. Dried herbs are preferable to fresh herbs here, If you don't have thyme or marjoram, you can substitute additional oregano and/or basil to taste.
Ingredients
Ingredients
- 28 ounces tomato purée
- 1 Tablespoon Casa M Spice Co® Chain Reaction® Add
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 Tablespoons granulated garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ¼ cup olive oil
- ¼ cup red wine vinegar
Method
-
01
Gather all sauce ingredients
3 min -
02
Stir together all ingredients in bowl
5 minStart with 1/2 tsp salt and adjust to taste. Sauce keeps refrigerated up to 1 week.
From Mike's Notebook
Let the sauce sit in the fridge for at least 24 hours before using it — the Chain Reaction needs time to bloom into the tomatoes and the flavors will tighten up dramatically.
This is my go-to for the Sicilian pie. For the Detroit style pies, I use this sauce, heated to 185F for 35 mins. To adapt for Columbus style pies, use the raw sacue with 25g turbinado added.
If your tomato purée is watery, strain it through a fine mesh sieve for 15 minutes before mixing so the sauce doesn't slide your toppings right off the pie.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
Tell us how it went.
Be the first to review this recipe.
Write a Review
Join Club Casa & earn points: 100 for a review · 250 with photos · 500 with video
