Pizza Sauce Recipes

[C5dad]

I started making this sauce during college in the 80's and have adapted it to the larger demands of having a wife and 3 mouths in the house - it is taboo not to have ANY sauce in the freezer, so I make up a batch every 2 weeks on average. Plus, if I am not making sour dough for Christmas gifts, it is dough balls and sauce.


Chris' Industrial Red Sauce


1 #10 can (large) of tomato sauce (Costco or Sam's Club) - Do Not use CATSUP!
3-6" sprigs of rosemary - fresh
1 handful each - thyme, oregano and basil (dried)
4 tablespoons of chopped garlic
4 tablespoons EVOO
3 tablespoons of turbinato sugar (cuts acidity)
1 tablespoon red pepper flakes
1 bay leaf - optional
Black pepper to taste
Red wine (i prefer merlot) until cooks attitude has changed for the better. Oh yeah, about 1/2 a cup in the sauce as well (optional)

Simmer on low for several hours - it is done when the sauce has large, infrequent bubbles. At the beginning, the sauce has lost of little bubbles due to a lack of viscosity.

Storing, I use the glad ware with screw on lids - be sure to leave about 3/4 inch or 2 cm head space if freezing. If in a pinch, put sauce in zip top freezer bags (1 quart) and lay flat on the shelf so the bags thickness is about 1 inch/2.5 cm. this way it thaws quickly. Also, remove sauce from bag prior to thawing - see caution below.

Note of caution: When storing sauce in the freezer in bags, be really careful as you may get pin hole leaks due to kids/spouses putting stuff on top of the bags. What happens is that the thawing causes the sauce to dribble all over the counter.

May the Sauce be with you!

[Grumio]

I was out of pizza sauce & didn't feel like making a new batch when I remembered I had some leftover huevos rancheros salsa & decided to try it as pizza sauce.

(It's cumin seed/onion/chile/garlic sauteed, add chopped canned tomatoes, ground cumin, S & P, simmer till thickened, stir in chopped cilantro. I think I'd used chipotle fort the chile in this batch.)

It was excellent.

[BradPQ]

My best sauce to date was simply hand crushed tomatoes. I started with some of the best - the Bianco Dinapoli Organic Canned tomatoes. Unbelievable. I'm cooking in a home oven too.

I do fine without having to cook the sauce/tomatoes down with water levels in my home oven. If I'm using a burrata that can become too runny in the lower temps. I guess I'll just have to hurry up and get in the WFO club.

Peter's crushed tomato sauce is one of my favorites and it is not cooked and turns out great in my oven/cooking 6-10 minutes or so.