Reviewed: Oct. 27, 2009

Very good, easy sauce. I had not tomato paste so used 2 8-oz. cans tomato sauce and reduced water to less than 1/2 cup, added spices and it turned out great! So glad to have this as I don't keep pizza sauce on hand normally. Thanks.

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leslie

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Reviewed: Oct. 4, 2009

thats a cool recipe ! I cut down the water to 1 cup and since I don't eat garlic I left that one out and added a good dash of Paprika. I made it the day before and the flavor developed nicely. I made my first ever pizza with it and needless to say it was a raving success! Keep the leftover of the sauce for spreading on tomato & cheese toast and will try it out on my next pasta dish. Thanks, this recipe saves a lot of time and tastes delicious.

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resm

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Reviewed: Oct. 1, 2009

I cut back on the water, to one cup... left the olive oil the same, and I'm thinking I should have cut back on that as well. As another reviewer, I didn't have rosemary, so I subbed Italian Seasoning for all the herbs. I let this sit for a few hours, and found it to be a little bitter. I added a packet of Splenda, and now it's too sweet for me, but the kids love it and I'm sure hubby will too. I'll try again, using half a packet (like one tsp of sugar) next time.

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rosyshell

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Reviewed: Sep. 27, 2009

Followed the directions exactly. Very easy and rather tasty!

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pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Sep. 19, 2009

This sauce was pretty good. I reduced the water and oil to 1 cup and 1/4th a cup respectively as other reviewers suggested and it was a good consistency. For those complaining about the oil on top, try beating the sauce with a fork (like an egg). You have to mix it really well to distribute the oil throughout the sauce.

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Noty

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Sep. 14, 2009

Decreased all of the spices to 1/4 tsp. The olive oil did give it a pizzaria taste so I thought it was great.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 11, 2009

I would give this a five star rating, except as it is, I thought the rosemary is a bit over-powering. So, I decreased the rosemary to 1/4 tsp, and chopped it up with the garlic. It is a very good recipe for my homemade pizza. Everyone loves it in my house.

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Mama Dean

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Reviewed: Sep. 8, 2009

this was a very good pizza sauce, i did not have garlic so i used garlic powder to taste, and it came out very good

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inuyasha211

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Yuba City, California, USA

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Reviewed: Sep. 2, 2009

And this is why I love this site!! When I am out of something I can always find a great recipe for homemade whatever it may be and it's always 10 times better than canned. Thanks for the recipe Frank. Love the sauce!

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Aug. 26, 2009

thought this was an easy delicious receipe i have used it a couple of times with great success each time very tasty!

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carol m

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Reviewed: Aug. 21, 2009

I chose this recipe because it didn't used tomatoes or tomato SAUCE, which I didn't have. Flavor was decent but it was VERY oily(& I halved the evoo). I'll keep looking but glad I tried it-it worked for our lunch today!! Thank you!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 18, 2009

Last night, we decided on some quick, cheap pizza. We used ciabatta rolls from the freezer, this sauce and whatever topping lying around (olives, ham, fresh tomatoes, squash, onions, etc.) and made a create your own. OMG! This sauce was superb! I did cook the sauce on the stovetop to speed the flavor melding up a bit. It is definitely something I will make the morning of from now on, and actually plan a pizza night. It was so much fun and my kids loved getting the toppings they wanted. So did I, a mom can only handle so many pepperoni and olives pizzas before she loses it!

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ltkdvmom

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

I liked this for a pizza sauce to make home made pizza with. It turned out great. I think I added a pinch of sugar, and left out the rosemary b/c I didn't have any on hand. I did like other users, I decreased the water ratio to 3/4 C it made plent of sauce of a large pizza. Over all, very good, will use again.

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Dawn

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 27, 2009

This is a good basic recipe, I end up playing around with the quantities as per my family's taste, as you no doubt will.

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lizk

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: London, Greater London, England, U.K.

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Reviewed: Jul. 20, 2009

As others have mentioned, it definitely needs time for the flavor to develop (I put it in the fridge for at least 24 hours), and I prefer to use 1/2 cup less water. I also thought the basil overpowered the other flavors, so I use about half as much. After making those minor tweaks, I couldn't be happier with this recipe.

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82asmith

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Reviewed: Jul. 9, 2009

i use only half a can of tomato paste but still its too sour for my liking, maybe its the brand of the paste. I omitted basil as i don't have it. nevertheless they taste good. i simmer it for a while to get a thicker sauce.

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o.d

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Reviewed: Jul. 4, 2009

I did as other reviewers suggested and only used 1 cup of water and 1/4 cup of olive oil and the consistency came out nicely. I also used 1 Tbsp of Italian Seasoning instead of the oregano, basil and rosemary just because of my budget. But the reason that I only give this 3 stars is the oddly sweet taste. I think it would have been great if I had used tomato sauce instead of the tomato paste.

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