Generations ago, Greek sauce masters took up residence in the humble County of Pictou amongst the many Scottish immigrants. They took it upon themselves to create humble eateries where the townsfolk could enjoy souvlakis, Greek salads and ..... pizza. "Pizza!!" you say, that's Italian! Perhaps in the rest of the world it is Italian, but in Pictou County, it is Greek. The secret of the sauce stayed hidden for hundreds of years but over time, rumours spread, people met in secret places to exchange information, until finally.....there was a complete recipe. And today, I share it with you.
Now, if you live in Pictou County, I doubt you would go to the trouble of making this delectable sauce, but for those of us away, who must endure those damn pictures their friends post on Facebook of the "best pizza ever," this is for you. We can now make our own "best pizza ever," although it is not as good as the original, it is really, really close!!
2 large cans of crushed tomatoes (28oz)
1 cup of flour
1 1/2 tbsp salt
3 1/2 tbsp of pepper
3 tbsp of oregano
Mix together before adding the rest of the ingredients to the pot.
6 onions blended well
3 - 4 green peppers blended well
1 bunch of celery blended well
1 small can of tomato paste
1 cup of water
3 tbsp of olive oil
3 tbsp of chicken boullion
Mix everything well in your crockpot or large pot. In your crockpot cook on low for 8 hours (sidenote: I cooked it for 10 hours as well and I think it was even better), stirring every hour. If if you are cooking this on the stovetop, simmer on low for about 3 hours. We then let it cool and store it in ziploc bags and freeze it. Before you use it, we had a few tbsp of water as it is very thick . Enjoy!