Tomato Sauce for Chicago Style Pizza

READY IN: 1hr
Recipe by lucid501

From the awesome book "Pizza" by Diane Morgan. This recipe is so yummy on deep-dish pizza (and probably on regular pizza too!)

Top Review by lynmoz

Sorry, but this was too acidic for us. I LOVE the red pepper flakes, exactly the right ingredient for pizza sauce! My BF wouldn't eat this though, due to its "I'm a big baby and can't eat anything that tastes like it might exacerbate my ulcer" taste. Guess I gotta go with something sweeter or cut it with red peppers. sigh. I wanted to use this for Pizza Roll-Ups #50772 but I ended up adding it to my lasagne meat sauce. (He'll never know!)

Ingredients Nutrition

Directions

  1. Place the tomatoes, including the juice from the cans, into a large stockpot.
  2. Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
  3. Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes.
  4. Remove from the heat and let cool. Stir in the garlic and basil.
  5. Add the red pepper flakes, if desired.
  6. Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
  7. Bring to room temperature before using.

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