The Best Homemade Chicago Pizza Sauce Ever!
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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!
- Ready In:
- 2mins
- Serves:
- Yields:
- Units:
Nutrition Information
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People talking
ingredients
- 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
directions
- 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!
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RECIPE MADE WITH LOVE BY
@rothiii
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This is just a suggestion. Add all the dry ingredients in a bowl and then crush them together with a spoon. This releases their oils and the smell is incredible.
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For me, pizza sauce should straddle the fence between sweet and spicy. As one of the base/core/foundational ingredients of a finished dish, I tend to believe that it should be able to conpliment +/or contrast any ingredient. Sweet enough not to overpower "lighter" toppings, but with enough spice tones to remind you it is a pizza. Conversely, it should be spicy enough to be a good vehicle for those "neutral" & "more vibrantly flavored" toppings without getting lost on the way to the pallette. With that said, I LOVED this sauce. . . with only one exception. When I removed the Marjoram & replaced it with Whole Fennel Seed (lightly toasted in a dry pan & then gently cracked open before incorporating) it just EXPLODED(!). I also changed up the type of tomatos used. I like my sauce just a tad chunky, but not as thick & chunky as a Pomodoro Tomato sauce (that is built on fillets, not crushed tomato) for on top of a pan or stuffed pizza. I used a mix of fine crushed tomatos and stewed 1/2 tomatos, still totaling 32 oz., then used my immersion blender to; 1) blend it all and 2) get the correct consistently.
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Whole Fennel Seed (lightly toasted in a dry pan & then gently cracked open before incorporating ) for the Marjoram. Fine crushed tomatos, stewed 1/2 tomatos (still totaling 32 oz.), & an immersion blender to blend & achieve the desired consistency.
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This is really is the best homemade Chicago pizza sauce I've ever tasted.! I've never tasted anything so good! You will NOT be disappointed! Better than aurelios!
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