Like a lot of great tasting food, keeping it simple can get some amazing results.
Basic Red tomato sauce is very basic. The key is the tomatoes you use. Most pizza restaurants use either
Stanislaus or
Escalon tomato products. Stanislaus to the best of my knowledge is only sold commercially. You can find Escalon's 6 in 1 tomatoes. 6 in 1 is the best freshest tomatoes cooked with NOTHING, no citrus acid, just its own natural juice and sugar plus water. A lot of home pizza people in the know use 6 in 1. I had to look at like 8 different stores before I finally found it.
I use one can 28 oz I think. (I drain off about 1/3 the juice *save it you can add it back in if you like your sauce thinner.
These ingredients in small quantities i.e. 1/8 spoon
• Fresh ground black pepper
• ground dry oregano
• granulated garlic
• granulated onion
• kosher salt
Adjust quantities to your taste.
No cooking required.
By using the dry ingredients this will store in fridge for a several weeks.
Make the sauce the night before you will be making pizza.
Add fresh chopped basil and or minced garlic to the sauce or directly to the pizza.
Rem. you want the tomato taste, not an overseason red sauce. When you make your pizza you really don't need a lot of sauce, try just a thin layer of sauce on your first pizza and add a little more till you get what you like best.
This should get you started
