All Things Pizza - Starting with the Sauce

So once a month the whole fam-damily gets together and we have a meal and an evening together. I'm in charge of feeding the hoardes. Since August is so stinkin' hot, I really didn't relish an afternoon in the kitchen with the oven on and the stovetop flaming away like a blowtorch. So, I decided we would use the grill... outside... where it's cooler in the evening. We had "make-your-own-grilled-pizzas" night. However, I happen to have a fantabulous recipe for pizza sauce so I just couldn't bring myself to buy the store-bought kind. The sacrifice for better taste meant firing up one stove-top burner, but I decided it was worth it.

Smack Your Lips and Slap Your Grandma Pizza Sauce
(Oh, and don't be offended by the name of this sauce. It's okay. I can say that. I am a grandma.)
1 (8-oz) can tomato sauce
1 (6-oz) can tomato paste
1 Tbsp olive oil
1/4 C water
1 tsp onion powder
1 tsp celery salt (if you don't have celery salt, just add a stalk or two of celery to the pot. Remove it along with the bay leaf when the sauce is done simmering)
1/8 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 bay leaf
1/2 tsp fennel seed or 1/2 tsp crushed red pepper flakes (use fennel if you want more depth of flavor; use the crushed red pepper flakes if you prefer more heat)

Pour tomato sauce, tomato paste, olive oil and water into a medium saucepan. Stir until smooth. Add all remaining ingredients and stir to combine. Simmer sauce for 30-45 minutes. If it is too thick, add a little water and continue simmering. When sauce is done, remove the bay leaf. Spread the sauce on your pizza dough and top with whatever toppings you desire.

This sauce freezes well, so freeze any leftovers and you'll have it handy for the next time. Or plan ahead and double or triple the recipe so you'll be sure to have some to freeze for your next pizza night.

Note: If you prefer more of a tomato-ish flavor to your pizza sauce, you can add another can of tomato sauce after you taste test it half-way through the simmer.