|Total Time||30 minutes|
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.
|3||garlic cloves, sliced|
|~||Pinch of red-pepper flakes|
|1||large can (28 ounces) tomato purée or crushed tomatoes|
|~||Pinch of ground fennel|
|~||Salt to taste|
This content is from the Culinate Kitchen collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry