Prep 5 mins
Cook 1 hr
I came up with this recipe after trying all the recipes I could get my hands on. It works well for veal parmesan too!
- 1 (28 ounce) can tomato puree
- 2 (6 ounce) cans tomato paste
- 1 tablespoon sugar
- 1 teaspoon olive oil
- 1 dash dried thyme
- 1 dash paprika
- 1 teaspoon crushed red pepper flakes
- 1 dash italian seasoning
- 1 dash dried basil
- 1 dash dried marjoram
- 1 dash onion powder
- 2 dashes salt
- 1 dash fresh ground pepper
- 3 garlic cloves, crushed
- Combine all ingredients in sauce pan, rubbing dried spices in palm before adding to wake up their flavor.
- Bring to a low boil then simmer with the lid on for at least a half hour.
Back in 1981 when I was 18 I got a job at the American pizza place in Jerusalem. We were the only place in town (probably in the country) to offer American-style pizza, and a big deal was made over the sauce (sweeter as opposed to the local spicy) and the fact that we were serving up round pizzas and you could actually see us tossing the dough in the air. I've been making pizza at home ever since (26 years now) and this sauce really evoked some memories of that time. I made up a batch of this, but instead of simmering it on the flame I put it in the crock pot and let it cook on low all day. Heavenly smell! The only change I made to the ingredients was to use granulated garlic instead of the cloves. If I'm already going to be using lots of dried herbs and spices I might as well go all the way... ;')
I used bags of frozen tomatoes from a friend instead of a can of tomato puree. I cooked them down till they were about the right consistency, then followed the rest of the directions. I simmered it for about an hour. Mmmm. I used recipe #187415 and with this sauce, it was the best pizza I've made yet!
Great sauce. The blend of flavours is just right. I did add some fennel seed, simply because I'm Canadian and like a bit of it in my pizza sauce. I made up various individual pizzas using this as the base sauce last weekend, and it went very well with a combination of ingredients, ranging from sausage to seafood (shrimp).