Bringing You the Sporkie and Homemade Pizza Sauce

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While this short hiatus was planned so I could get the new site up and running – and learn how to use it – I also spent some time enjoying my kids’ school vacation, celebrating some family birthdays, and, in the aftermath of the Boston Marathon tragedy and ensuing events, taking time to reflect and recover and try to see something positive in all of it. The stories of loss and heroism and heartbreak and healing are almost too much to bear, and yet I know I need to feel it in order to deal with it. In an effort to bring some good back to my life, I helped coordinate the collection of many homemade get well cards made by the creative, funny, and loving kids at my church. I delivered them to three of the Boston hospitals where victims are being treated, and I know they will bring smiles. ♥

As time tends to do, it has marched on and we continue to put one foot in front of the other, getting things done, managing our many responsibilities, and taking care of our loved ones. It’s no great surprise that caring for my dear loved ones translates into cooking, and lots of it. I’ll be sharing some of these recipes over the next week. Here’s a sneak peek (if you didn’t see this on my JWJ Facebook page, which hopefully you have ‘liked’ already, hm?)

We also managed some hearty laughs in the midst of the difficult week. I was honored to donate the pie that the North Reading Patch editor bravely took in the face to celebrate 1,000 fans on their Facebook page. A nice laugh-break despite the heavy times.

The first recipe I’ll share on the new-and-improved blog will absolutely be a staple in our house from now on. Delicious homemade pizza sauce that has less sodium and sugar, and more flavor than anything you can get in the store, and better yet, REQUIRES NO COOKING! It was ready in a snap. All you need is 10 minutes  and a a whirly blade that will puree all the ingredients  Anything will do – a traditional blender, a food processor, an immersion blender, or the services of Inspector Gadget, if you happen to know him 🙂

It couldn’t be simpler. You just purée everything together,  and it is ready for the pizza party. I do recommend you hold the salt until you have a chance to taste the mixture, then add by 1/4 teaspoons until you find the taste you want. It’s hard to take it out once you’ve added it (she says from experience…)

My first use for this awesome sauce was Mark’s birthday dinner. At his request, we were having “something ricotta” but he left the details up to me. So, I decided to knock-off Bertucci’s delicious Sporkie pizza – with sweet Italian turkey sausage, fat-free ricotta, homemade pizza sauce, part-skim mozzarella, and black olives. So good! Check out my pizza-making tips, and get this on your menu!

Homemade Pizza Sauce
Adapted from What Megan’s Making

Yield: About 2.5 cups

1 (28 oz) can whole peeled tomatoes, drained and liquid discarded

1 tablespoon extra-virgin olive oil

2 teaspoons brown sugar

1 teaspoon red wine vinegar

1 and 1/2 teaspoons minced garlic

1 teaspoon dried oregano

1/4 teaspoon ground black pepper

Up to 1 teaspoon salt (added at 1/4 teaspoon intervals, until desired taste achieved)

Puree for a few minutes, until mixture is smooth. Use immediately, or store in the fridge for up to a week, or the freezer for up to six months.