Last night the boy and I made a pizza using leftover pasta sauce from the weekend. Since he doesn't eat cheese we had to go halvsies. Here's what this monster entails.
Sonia's Pasta Sauce
2 diced serrano peppers
1 can of diced tomatoes
1 yellow onion
2 cloves of garlic
salt
pepper
olive oil
First I sautée the serrano peppers in about three tablespoons of olive oil. Once the peppers have browned and I can be pretty sure that their spiciness has infused the olive oil I take the peppers out.
I then pour in my diced onions. Over a medium heat I cook up my onions until their transluscent and soft. I then add a few pinches of salt and pepper, plus a few pinches of sugar to carmelize the onions.
Next I put in the crushed garlic and let it soften up a bit, but not burn.
As soon as everything seems to have melded together I pour in my can of diced tomatoes and stir everything in. For the next 20 minutes I let the sauce simmer over a low heat, stirring every 5 or so minutes.
At the very end of the whole thing I pour in 1/2 cup of low fat milk. This thickens the sauce up a bit and also mellows out the spiciness from the serrano peppers.
My side of the pizza included some slices of mozarrella, carmelized onions, and slices of garlic. Bruce's side had some chopped up veggie Italian sausage, green pepper and carmelized onions. We ended up cooking the dough (from Trader Joe's) in the oven at 425 on its own for about 4 minutes before putting our toppings on. This helps with keeping the sauce from making the crust too wet.
We were pretty satsified. I don't think Bruce left the couch for three hours or so...