At the risk of sounding a little behind the Primal/Paleo food curve, during the cooler winter weather of late we’ve been enjoying several versions of our favorite meatza creations, leaning toward a nifty Southwestern meatza in fact.
There are a host of nifty meatza – pizza sauces floating around out there, ranging from the no-cook, just stir it together camp to the highbrow, build it from scratch and cook it half the day versions.
Most of the time when I’m sharing meatza – pizza sauce recipes with friends and clients, they want one that tastes good AND doesn’t take a degree in culinary science and hours to prepare.
And most of the time we in our own kitchen lean to the tasty and efficient approach to building great meals, and would argue that when putting together a masterpiece of a meatza, the sauce isn’t the star of the show, but needs to be good enough to win the best supporting actor nomination.
That said, here’s the base recipe for the Quick Meatza-Pizza Sauce No. 1 recipe we’ve been using lately, always with the red pepper flakes mixed in, and using the upper end of the spice ranges indicated.
Finally, note the base recipe description above; you can customize this to your heart’s (and family’s) content – consider adding chopped onion to replace the onion flakes and powder, diced mushrooms (even a bit of crumbled dried mushrooms), chopped olives, tomato pieces, and so on and so forth. Make it your own.
6 ounces tomato paste
8 ounces tomato sauce
1 t salt
1/2-1 tsp dried oregano
1/2-1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion flakes
1/2 tsp onion powder
Optional: 1/4-1 tsp red pepper flakes
This is another one of those recipes that couldn’t be easier. Combine all ingredients in a medium saucepan over medium-low heat, stir well to combine, and simmer gently for 30 minutes to meld the flavors. Let cool on the stovetop, then either use immediately, throw in the fridge to hold for up to 5 days, or freeze.
Enjoy.
