Pizza Sauce Recipe

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This isn't "mine" but most likely came from Allrecipes. I've been using it for a while now.
1) 15oz can of tomato sauce (No Salt Added)
1) 6oz can of tomato paste (No Salt Added)
1) T Oregano
1.5) t dry minced garlic
1) t Paprika
.5) t Basil
1) t sugar

You probably noticed the lack of salt. If you like salt you should add some.
We don't use a lot of sauce on our pizzas so this is good for 2 or 3.
It's easy to put together and freezes well.
 
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Not mine. From Ooni. Been using it since I bought their ovens. San Marzano tomatoes are a must.
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed or finely chopped
  • 4 cups (800g) canned whole plum tomatoes (we like San Marzano)
  • 2 heaped tsp sugar
  • 1 tsp salt
  • Handful of basil leaves, roughly chopped
  • Pinch of freshly ground black pepper


Directions​

  1. Place the oil in a pan over a medium heat. When warm, add the garlic and fry until softened but not brown.
  2. Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.
  3. Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until the flavor has deepened and the sauce has thickened slightly.
  4. This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.
 
Here's the recipe I use,

Pizza Sauce

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated or finely minced
1 teaspoon dried oregano
Pinch red pepper flakes
Kosher salt
1 medium yellow onion, peeled and split in half
2 (6-inch) sprigs fresh basil with leaves attached
1 teaspoon sugar

Process tomatoes and their juice in a food processor until puréed, or purée with immersion blender. Set tomatoes aside.

Combine oil and butter in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring
frequently, until fragrant but not browned, about 3 minutes.

Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
 
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I like a thicker sauce with a lot of flavors that complement flavor-dense toppings of Italian sausage, aged pepperoni, and/or a sharp cheese. I've never been a fan of the thin, uncooked, non-seasoned tomato-only sauce.

I like sauces simmered for 2-3 hours, then refrigerated overnight, though it can be used as soon as it finishes cooking.

My Favorite Easy Pizza Sauce:
15 oz can diced tomatoes.
6 oz can tomato paste.
4 oz red wine.
3 cloves garlic, chopped fine.
1/2 small onion, chopped fine.
1 tsp granulated sugar
1 1/2 tsp dried Italian seasoning
1/2 Tbs salt
1/2 tsp ground black pepper or red pepper flakes
(optional) 1/2 tsp baking soda to neutralize some of the tomato acid if anyone has a sensitive stomach. Add the baking soda and stir until the foaming goes away. Careful not to add too much or the sauce will taste extremely flat.)

Mix all ingredients in a 4 qt saucepan, bring to a gentle simmer, cover, turn heat to lowest setting, and stir every 20-30 minutes to prevent burning on the bottom. Simmer for 2-3 hours. If any watery liquid remains, simmer uncovered until gone. The flavors develop more if the sauce is refrigerated overnight.

Here is the same recipe using powdered pantry ingredients.
15 oz can diced tomatoes.
6 oz can tomato paste.
4 oz red wine.
1 Tbs garlic salt
1 Tbs onion powder
1 tsp granulated sugar
1 1/2 tsp dried Italian seasoning
1/2 tsp ground black pepper or red pepper flakes
(optional baking soda)

Treat the same as above.

I have other mental recipes that use different seasonings instead of the Italian seasoning. Dried basil, thyme, oregano, rosemary for example, roughly about a tsp each. I've yet to tattoo volume measurements on the palm of my hand. Fresh herbs are even better, but once again, I eyeball. I don't measure.

Pizza On!

Ray
 
Last edited:
Not mine. From Ooni. Been using it since I bought their ovens. San Marzano tomatoes are a must.
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed or finely chopped
  • 4 cups (800g) canned whole plum tomatoes (we like San Marzano)
  • 2 heaped tsp sugar
  • 1 tsp salt
  • Handful of basil leaves, roughly chopped
  • Pinch of freshly ground black pepper


Directions​

  1. Place the oil in a pan over a medium heat. When warm, add the garlic and fry until softened but not brown.
  2. Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.
  3. Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until the flavor has deepened and the sauce has thickened slightly.
  4. This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.
I'm going to steal this!

Dave
 
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So I start off with a #10 can of plum tomatoes in sauce. Blend with a stick blender. do not over blend you want some texture. I then add Cavenders greek seasoning start with 1 tbsp of the seasoning mixed in. You can add more just flavor it 1 tbsp at a time and taste.
 
Simple no cook sauce .
San Marzano tomatoes .
1671110051599.jpeg
Add fresh basil and spin it up in a food processor , or you could just crush them up .
1671110087393.jpeg
Goes right on the dough when ready . Sprinkle a bit of salt on top .
If you like it sweet sprinkle some sugar or whatever you like .
1671110029028.jpeg
 
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Here's what I use. You can eliminate the sugar if you like and it won't hurt it. The trick is NOT cook it. A thin layer on your pizza will cook right on the pie.

Pizza Sauce

Ingredients
6 oz tomato paste (1 -6 oz can)
15 oz tomato sauce (1 - 15 oz can)
1-2 TBS oregano to taste
2 TBS Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ TBS garlic salt
¼ tsp freshly ground black pepper
1 tsp sugar

Instructions
Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce).
Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix well!
 
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FIRMLY in the simple and fresh camp here. I played around a few years with sauce and have a number of pizza books including the Bible (which is a MUST if you into it). A can of good tomatoes, some olive oil, and a pinch of salt and oregano does it for us. San Marzan can be great but not all are. Strangely I found Kroger crushed is excellent and consistent. Also agree good stuff can be bought. Somewhat well known that most local pie joints do not make their own and use off the shelf and this one is REALLY popular. You might luck out and score it at GFS and if so it's like $8. https://www.amazon.com/Full-Red-Pizza-Sauce-Basil/dp/B013SDYYNY
 
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