Pizza Sauce (New)

Adapted from Joshua Weissman

4 slices bacon, cubed and finely chopped

¼ cup (56 g) olive oil (or melted butter)

1 onion, finely minced (or grated)

5 cloves garlic, minced

1 to 1 ½ t. red pepper flakes

28 oz can crushed tomatoes

~2 t. Salt

~1 t. Sugar

2 to 3 t. Oregano

Start by slicing thick bacon into cubes and place into a medium pot set over medium heat. Let cook until crispy.

Remove and drain before chopping the bacon very fine.

In the same pot, add in olive oil (or unsalted butter) and heat over medium heat until hot.

Add minced onions, minced garlic, pepper flakes to the pot then cook and stir until onions are translucent.

Add can of crushed tomatoes, season with salt with a small pinch of sugar along with the chopped bacon and chopped oregano. Mix together.

Bring to a simmer over medium heat then reduce to low. Let cook down for 15 minutes.

*Use a hand blender or stand blender to puree even more fine for spreading on pizza. Or leave as is for topping Chicago style deep dish pizza.

Pour into a bowl and let cool most of the way before using

*Optional step, but makes for a more spreadable sauce

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