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"
Ingredients
- 1 6 oz. can tomato paste
- Fill the can with water twice
- 1-2 tbsp. oregano
- 1 tbsp. sugar
- garlic
- Italian seasoning
- salt (not too much, though)
- pepper
- 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!)
Bon appetit,
Chef Jeff
(^8=3
brilliant! i feel like i could do this for sure. thanks chef jeff ;)
ReplyDeleteperrrrrrfect. thanks.
ReplyDeleteto 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.
ReplyDeleteI only eat homemade pizza, and I found the secret to getting a pizzeria taste. Fennel.
ReplyDeleteI 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.