23 July 2009

chef jeff's pizza sauce

Quite honestly, my pizza sauce varies a bit each time I make it. So, I'll give the building blocks of what I use and you can adjust it to suit your tastes and needs. I use one 6 oz. can of tomato paste (lately we've used Contadina Organic) and then I fill the can with water twice and mix that together.

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
optional ingredients:
  • garlic
  • Italian seasoning
  • salt (not too much, though)
  • pepper
  • crushed red pepper
  • (any other favorites?)
  1. For the best results, mix the water into the paste until it is a good saucy consistency
  2. Add the desired ingredients
  3. Heat on a low temperature until it is well-heated throughout (I usually wait until it starts boiling up, watch out for splatter!)
The sauce can be used on a pizza or for dip for bread sticks. We use it for bagel or english muffin pizzas (see above image). It even tastes good as a red sauce for pasta. I hope this is helpful!

Bon appetit,

Chef Jeff


  1. brilliant! i feel like i could do this for sure. thanks chef jeff ;)

  2. to be honest i have never been a fan of pizza sauce, therefore i don't really eat/make pizza unless i make a white sauce or just use olive oil. but this one actually sounds good to me. i will have to try it out.

  3. I only eat homemade pizza, and I found the secret to getting a pizzeria taste. Fennel.
    I also, dont have measurements, but I commonly use any variety of italian types of herbs (which are all individual), onion, garlic, fennel, crushed red pepper, and when I am using fresh veggies on pizza some lemon zest.
    I put it all in a grinder or mortar (needs olive oil), add it to my tomato base. Yum.


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