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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 Wait Family Pizza Dough (Bread Machine) 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).
This was an excellent flavored pizza sauce. I left out the thyme and marjoram for personal taste but other than that made as directed. I left this simmer on the stove for about 2 hours. Excellent for our pizza tonight. thanks so much for sharing.