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Keeping Your Restaurant On Its Toes

When you run a business like a restaurant, it can be easy to get complacent about the details. Your employees might be used to you checking in on them during certain times of the week, or you might get comfortable with your same old menu. Unfortunately, if your place stays exactly the same, customers can lose interest—which can be bad for business. I want you to know what you need to do to make your restaurant beautiful, functional, and relevant, which is why I made this site. Here, you will learn key strategies for perfecting your business, so that you don't end up with a mess on your hands.

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Keeping Your Restaurant On Its Toes

This Heirloom Tomato Pizza Sauce Will Delight Your Taste Buds

by Julio Myers

Who said homemade pizza had to be boring? With this delicious sauce made from heirloom tomatoes and fresh herbs, your homemade pizza will be delightfully flavorful. It might even rival that at your favorite pizza restaurant.

To make this sauce,  you will need:

  • 6 large heirloom tomatoes (any sweet, plump variety will do)
  • 1 medium onion
  • 2 cloves of garlic
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • ¼ cup fresh basil, chopped
  • 2 teaspoons fresh oregano, chopped
  • 2 teaspoons fresh parsley, chopped

Bring a large pot of water to a boil. Drop the tomatoes into the water, and count to 20. Remove the tomatoes from the water using a large slotted spoon, and dunk them immediately into a bowl of cold water. After they have had a minute or two to cool off, use your hands to peel off the skins. They should peel off quite easily – you may have to make a small slit in the skin with a knife to get them started. Then, dice the tomatoes roughly.

Set your tomatoes aside and work on dicing your garlic and onions. Heat the olive oil in a large pot and add the garlic and onions to the pot. Saute until they develop a slight golden brown color. Add the tomatoes to the pot, along with the salt and cayenne pepper.

Bring the mixture to a simmer, and simmer for about 1 hour, or until the tomatoes are mostly broken down. Remove the pan from the heat, and use an immersion blender to puree the tomatoes. You want the sauce to be smooth with few lumps. If you do not have an immersion blender, carefully transfer the hot tomato mixture to a food processor with a heat-proof vessel, and puree until smooth before pouring the sauce back into the pot.

Return the pot to the heat and bring the sauce back to a simmer. Let it simmer for another 20 – 30 minutes to thicken. Then, stir in the fresh herbs and cook for a final 10 minutes.

When your sauce is done, remove the pan from the heat and let it cool to room temperature before using it on your pizzas. If you have extra sauce, store it in glass jars in the freezer until you're ready to use it. This recipe makes enough sauce for about 2 standard pizzas, but you can also use it for dipping breadsticks or mozzarella sticks.

If you don't want to go through the trouble of making your own sauce though, you can always stop by at professional pizza restaurants, like Uncle Pete's Pizza, for gourmet quality pizza sauce in minutes.