Tomato Sauce for Chicago Style Pizza

"From the awesome book "Pizza" by Diane Morgan. This recipe is so yummy on deep-dish pizza (and probably on regular pizza too!)"
photo by A Good Thing photo by A Good Thing
photo by A Good Thing
photo by Nimz_ photo by Nimz_
Ready In:
3 1/2 cups




  • Place the tomatoes, including the juice from the cans, into a large stockpot.
  • Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
  • 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.
  • Remove from the heat and let cool. Stir in the garlic and basil.
  • Add the red pepper flakes, if desired.
  • Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
  • Bring to room temperature before using.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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!)
  2. Take a Letter Maria
    Very good, I used tomatoe puree as my family does not like chunky sauce. I also sauteed a little onion in some olive oil before adding the tomatoes. Followed the rest of the recipe but added just a little sugar at the end to cut the acidity. This was a very good thick sauce that has a lot of flavor from just a few ingrediants. Thank you for the recipe.
  3. A Good Thing
    This has the WOW factor for's got simple flavors which make me want to have a very large Chicago pizza! EASY!!! Made for ZWT3...a Toast to the Captains!
  4. Susie D
    This cooked up nicely and was flavorful. I added 1 teaspoon of sugar to cut the acidity. I used it with recipe #35805 and loaded up with toppings for a pizza night. Thank you for sharing your recipe! Reviewed for World Tour 3.
  5. Cookin-jo
    Wonderful pizza sauce, easy with great flavour. I'm only sorry I had no fresh basil and had to use dried, but I'll be making this again when fresh basil is plentiful. I used a stick blender for a bit smoother consistency. This would be great made with fresh garden tomatoes in the summer and would freeze well. Thank you, lucid.


  1. Lindsey S
    Yum! This sauce was excellent! It tasted better than any sauce I've ever had on any authentic Chicago pizza, and I'm originally from Chicago. I will definitely be making this again, possibly for pastas too! I used 2 cans of Italian style crushed tomatoes instead of whole tomatoes, and it worked out fine. I also added 2 teaspoons of sugar. It took a very long time to get all the liquid out (a couple hours), but that might be because I used a medium saucepan instead of a stockpot. I think I will use my large Dutch oven next time so that I can have a greater surface area to get all the liquid out more quickly. Thank you for posting this! I will have to try your recipe for Chicago style pizza dough too! Yum!


<p>My husband and I have been together for over 10 years, married for 5. My husband is in school for his PhD in Math, and I have my Master's in Library Science. We have a 1 year old son.<br /> <br />I love cookbooks, and have a ton of vintage ones dating as far back as the 1920's. When DH's grandmother passed away, I inherited all of her cookbooks and recipes, and for Christmas we created a family cookbook using scans of her recipe cards. <br /> <br />&nbsp;<br /> <br /><a href=> <br /><br /></a></p>
View Full Profile

Find More Recipes