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Pizza sauce

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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.

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Ingredients

  • 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 1/2 teaspoon dried basil
  • 2 teaspoons snipped oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed dried red chiles (the pepper they give you in restaurants
  • to put on pizza)
  • 1/2 teaspoon salt

Details

Servings 1

Preparation

Step 1

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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