Prep 2 mins
Cook 0 mins
Being from Chicago, I've tasted a lot of different pizza sauces. (Pizza capital of the world!) Everyone that's had my pizza says they love my sauce. Try it once. You'll be hooked!! The best thing about this sauce is that you don't have to cook it!
- 1 (32 ounce) can tomato puree (I like Walmart's or Contadina)
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- salt (To taste)
- 1 teaspoon sugar
- Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!
We love pizza and this sauce is the bomb. It was great , thick and very flavorful. I made it exactly as written a lovely base for our mini pies. My granddaughter & I made pizzas together adding all of our favorite toppings to Jeffs Epic Homemade Pizza Dough for a very tasty pizza pie. Thank you for sharing this recipe, I will use it again, made for Fall Pac 2012.
Wouldn't change a thing! Loved the thickness of this sauce and flavors were great. Made for Fall 2012 PAC game.
Hubby's family came from Chicago & when we visit it's a Tour de Food, Portillo's, Oberweis, & Lou Malnati's. This recipe is the closest I've tasted to a true Chicago style sauce, thick & rich & ON TOP. Made a gluten free crust, put down a thin layer of cheese, roasted peppers, onion, & garlic, mushrooms, black olives, & spinach, topped with remaining cheese with the final layer being a full batch of this sauce. Baked it, and when I pulled it out of the oven, I sprinkled it with a little Italian seasoning & parm. It looked just like an authentic Chicago pie. Tasted pretty close too! This sauce was SO easy, I love that it doesn't have to be cooked! Fabulous, thanks for posting!