The following is a still evolving pizza sauce recipe that was gifted to me by my brother. I expect that I will tweak it over time, but as of now, it is below.
This Recipe Feeds
This recipe makes enough pizza sauce for 12-15 pizzas. I use it fresh on the night and then freeze the rest.
Equipment
- Can opener
- Electric blender (I use a Ninja blender)
- Spatula
- Cutting board
- Chopping knife
- Measuring spoons
Prep Time
Chopping the garlic and the onion takes about 5 – 8 minutes.
To open the cans and get all the remaining ingredients into the blend takes another 3 – 5 minutes.
Depending on your blender, it will take 1 – 3 minutes to blend all the ingredient together.
Total preparation time is less than 15 minutes.
Ingredients
Note to vegans: Most Worcestershire sauce is not vegan as it contains anchovies. There is vegan Worcestershire sauce, but I have never tried it.
- 2 big (28 – 32 oz) cans of whole peeled tomatoes (My brother only uses the tomatoes; I add the all contents of the can. Apparently using only the tomatoes works better if you cook with a pizza stone. I use cast iron.)
- 12 oz can tomato paste
- 2 tsp salt
- 1 tsp sugar (optional; to taste)
- 4 tbsp Italian spices
- fresh garlic (to taste)
- fresh onion (to taste)
- 1 tbsp Worcestershire sauce (See note to vegans above)
- ½ tsp Tabasco sauce
- 1 tbsp Balsamic vinegar
Preparation
- Assemble the ingredients for ease of preparation.
- Get the blender plugged in and ready to use.
- Peel as many cloves of garlic as you wish to add to the sauce. (I typically add 4 – 5.) chop the garlic into chunks. There is no need to chop it finely.
- Peel and chop the onion. Again, chunks of onion are fine as the blender will make them smaller. (I generally use about 1/3 of a small onion.)
- Open one can of whole peeled tomatoes. Once opened, it into the blender.
- Open the can of tomato paste and empty the ingredients into the blender. You are likely to need a spatula to get the paste out of the can.
- Open the second can of peeled tomatoes and pour it into the blender. (Apparently, this approach helps reduce the likelihood that the tomato paste sticks to the inside walls of the blender.)
- Add the remaining ingredients.
- Once the ingredients are in the blender, and the blender top is securely in place, blend the ingredients together. (I typically use the pulse button as I find it easier to monitor if the onions and garlic are chopped finely enough.)
- With the power off, open the blend to check that all the ingredients are uniformly mixed together. Check that the garlic and onion have been chopped smaller.
- NOTE: You may want to use the spatula the push the sauce down the insides of the blender before blending the ingredients further.
Once the sauce is blended, apply it to your pizza dough. As this recipe has a tavern-style flavor to it, I enjoy using the sauce on thin crust pizza, but it certainly works well on thick crust too (as you can see in the above photo.)
Chicago-Style Pizza Sauce
I also have another pizza sauce recipe that lends itself well to Chicago-style deep dish pizza. View the Chicago-style deep dish pizza sauce recipe.
Looking for a Pizza Dough Recipe?
I have three pizza dough recipes which you may wish to explore:
Cornmeal and olive oil pizza dough
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