Reviewer:

peppershaker

Reviewed: Jan. 5, 2013

Simple, but tasty. Added a little oregano as well. Used the sauce on "Deep-Dish Cast Iron Pizza" from allrecipes.

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6 users found this review helpful

Reviewer:

Magnolia Blossom

Cooking Level: Intermediate

Home Town: Lostant, Illinois, USA

Living In: Magnolia, Illinois, USA

Reviewed: Mar. 16, 2013

This is my new go-to pizza sauce recipe. It has a great flavor and very simple to make.

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Reviewer:

ANANDAB

Reviewed: Apr. 8, 2013

I made as instructed above. Personally I love garlic and felt that 3 cloves didn't stand up to the 28 ounce can of crushed tomatoes, so I made it 5-6 cloves. Also, I recommend 3-6 pinches of sugar to balance it out the acids from the tomatoes. It makes a big difference.Don't overdo it though. Lastly- make sure the canned tomatoes are of high quality. Pastene brand Italian tomatoes are my favorite. In the North End in Boston the owner of my favorite restaurant said, "It's all about the tomatoes".

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Reviewer:

jsuggs118

Reviewed: Apr. 13, 2013

Can't believe I've never made pizza sauce from scratch before. SO easy! This recipe is delicious!! I subbed what I had on hand, diced tomatoes and tomato sauce, dried basil. (mashed up with potato masher after cooking awhile) Did add oregano and extra garlic. Can't wait to try this with San Marzano tomatoes!

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2 users found this review helpful