Pizza sauce

My ex-husband was obsessed with pizza. He is a native Chicagoan, and I think we sampled every variation in that city. He also experimented with recipes for making pizza at home. This is his favorite sauce recipe.

Pizza sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (16 oz) can plum tomatoes, drained

  • (You'll never find a 16 oz can, so I usually get the fat double-sized can and

  • roughly double everything else on the list. You can tweak to taste in the final

  • mix, adding bits of sugar or salt and red chiles as needed)

  • 2

    tablespoons tomato paste

  • 2

    teaspoons snipped basil or ½ teaspoon dried basil

  • 2

    teaspoons snipped oregano or ½ teaspoon dried oregano

  • ½

    teaspoon sugar

  • ½

    teaspoon crushed dried red chiles (the pepper they give you in restaurants

  • to put on pizza)

  • ½

    teaspoon salt


In a food processor fitted with a metal blade (I've used a blender and it's just fine), combine tomatoes, tomato paste, basil, oregano, sugar, chiles and salt. Process 10 seconds. Sauce can be stored up to 5 days in refrigerator or up to 4 months in freezer. Stir well before serving. Makes 1 1/8 cups. ___________________ For cheese, I use primarily mozzarella, but sprinkle in Monterey Jack cheese to be about 1/5 of the topping and add a sprinkle of Parmesan on the top for a little extra flavor and color. You can sprinkle the done pizzas with oregano and/or basil as they come out of the oven. Looks classy and adds a touch of new flavor. When you pull pizzas out of the oven, be sure to place them on a wire rack so air circulates underneath before you move them for cutting. Otherwise the steam will start making the crust squishy.


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