Tomato Sauce for Chicago Style Pizza

Tomato Sauce for Chicago Style Pizza

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  • Prep Time


  • Total Time


  • Servings



  • 2

    (28 oz ) cans whole Italian style peeled tomatoes

  • 1

    T dried oregano

  • 1

    tsp kosher salt

  • 2

    garlic cloves, minced

  • 8

    large fresh basil leaves, coarsely chopped

  • ½

    tsp red pepper flakes (optional)

  • little sugar

  • Italian Seasoning


Place the tomatoes, including the juice from the cans, into a large stockpot Crush the tomatoes using the back of a large spoon or just squish them with your hand. Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes. Remove from the heat and let cool. Stir in the garlic and basil. Add the red pepper flakes, if desired Add the sugar and Italian seasoning Use immediately or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months Bring to room temperature before using.


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