I find that there are two specific ingredients that make the sauce taste like pizza sauce. First is oregano, I've only used dried oregano from the spice rack, and a good portion too, at least one tablespoon. Next is about 1 tablespoon of sugar (I've only used table sugar, but I'm sure that there are many possibilities). This helps reduce the acidity of the pizza sauce a bit. Be careful not to add too much sugar, as this make the sauce less desirable.
Personally, I like to bring the sauce to a slow boil in a saucepan, it seems to help marry all of the flavors well. However, this is not necessary and when in a hurry I've slapped it on a pizza cold (after all, it gets cooked a bit while the pizza is baking).
Some other things I like to add include: garlic (I prefer chopped cloves, but powder works), Italian seasoning, a bit of salt, pepper, and crushed red pepper. I hope this helps, here is the recipe:
Chef Jeff's (Amazing) Pizza Sauce
Adoring Wife/Messy Chef added the "Amazing"
- 1 6 oz. can tomato paste
- Fill the can with water twice
- 1-2 tbsp. oregano
- 1 tbsp. sugar
- Italian seasoning
- salt (not too much, though)
- crushed red pepper
- (any other favorites?)
- For the best results, mix the water into the paste until it is a good saucy consistency
- Add the desired ingredients
- Heat on a low temperature until it is well-heated throughout (I usually wait until it starts boiling up, watch out for splatter!)