Reviewed: Aug. 19, 2006

I decided to play it crazy and doubled the garlic on the recipe. Whoo-boy! Tasted great, but couldn't talk to other people for 24 for fear they'd keel over. Great recipe, thanks!

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Feb. 21, 2006

I used 2 cans tomato paste, one with oregano and garlic mixed in, added 1 1/2 cups water, 1/3 oil, and the spices and garlic. I simmered it on low for about 2 hours while the crust (Jay's pizza crust on this site: wonderful!!) was rising. The sauce reminded me of spaghetti sauce, so will try something different next time.

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JO-N-ROB

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Port Orange, Florida, USA

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Reviewed: Feb. 17, 2006

Awesome.....

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Marisa

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Reviewed: Feb. 6, 2006

I took other reviewers advice and reduced the water to one cup but kept the oil the same. I also didn't add salt but kept everything else the same. I made this first thing in the morning so it was standing for about 11 hours. Great on top of Jay's Signature Pizza Crust. Will use again. Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Feb. 2, 2006

Good and quick pizza sauce. Might be improved by heating it up, I'll have to try it.

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Petra

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Reviewed: Dec. 9, 2005

What a wonderful souce!!! I made it a few times already and every time it comes out better and better. I'm using only 1/2 cup water and double the garlic (we love garlic). I'm planning to use it as pasta sauce this week... Thank you...

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ALCOLON

Cooking Level: Intermediate

Home Town: Moscow, Moscow (Federal City), Russia

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 24, 2005

It was okay. I cut the water and olive oil as others suggested. It could've used more garlic (I'm a fan of garlic.) Also, it could've used more of the other seasonsings. It was okay, but not fantastic.

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Valerie

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Reviewed: Oct. 10, 2005

Extremely easy & tastes awesome. I didn't think something so simple could taste so good! This is a staple for homemade pizzas in my house!

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LRIGREM

Cooking Level: Beginning

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Reviewed: Jul. 7, 2005

This is my standard pizza sauce recipe. Everyone raves when I tell them I make my own pizza sauce! The only things I do differently is that I add a tsp of brown sugar, use a little less oil and double the dried basil. Perfect every time!

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INSPIRINGOTHERS

Cooking Level: Expert

Living In: Abilene, Texas, USA

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Reviewed: Jun. 21, 2005

Goes with Jay's Pizza Crust. We've found it tastes much better if we make it the night before and let the flavors blend in the fridge overnight.

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KITIARAN

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Reviewed: Jan. 20, 2005

Definitely better than store bought and alot easier to make than I thought. My changes: I used only 1 cup of water, 4 tblsp of olive oil and 1 tsp of salt and followed the rest of the recipe. You must let it sit for at 4 hours to let the flavors marry. Great recipe, thanks for sharing!

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LADYMHARRIS

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Reviewed: Dec. 22, 2004

This recipes is delicious, I added 2 tsp sugar and cooked it since I didn't have time to let it stand. Better than anything you can buy.

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SSIMONE

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Reviewed: Nov. 14, 2004

Well. THIS IS WHAT YOU HAVE TO DO: Its a great recipe. I tasted it and said yuck..Then it sat in my frige for 4 days. And WOW!! The paste eventually thickens All. Anyhow, with the time it had all was Delicious. A big factor I think..I used it with Ravioli and was Delish..

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BajaValle

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2004

Excellent! I always use this recipe when I make my famous homemade pizza. I make the sauce and dough in the morning and let them both sit on the counter until dinner. Thus, the sauce has a marvelous flavor and the dough has had time to ferment. When making the sauce, I add less water and oil than the recipe calls for. This sauce has an incredible flavor! Thanks for a tremendous recipe. My family and friends rave about the pizza!

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AMOUS

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Reviewed: Oct. 16, 2004

The last time I tasted a pizza sauce like this the pizzaria went out of business within 90 days of opening. This sauce is too oily and thin.

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REDWINE666

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Reviewed: Aug. 12, 2004

As anyone that has read my ratings i do nont give 5 stars, but this one is great however i did cut the water way back as others said. a keeper thanks

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HPYEVRAFTR

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 9, 2004

I sauteed the garlic in the oil because I don't like the taste of raw garlic. This sauce is just ok. I will not make it again.

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Erika

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2004

Sauce was good for a first attempt. I also had to cut back on the liquids. I'll add a little something to sweeten it more next time. If you like a strong tomato, leave as is.

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BGTWINMOM

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Reviewed: Jun. 23, 2004

Great stuff. I've made a similar sauce but w/o olive oil - this is better. I used way less water and didn't measure the oil. Only had time to let this sit for 45 min., next time I'll make it further ahead. This sauce would probably freeze well.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 28, 2004

This is a good sauce recipe, but I've made my own alterations. First, I used canned tomato paste that came with its own Italian seasonings. Next, I made the other reviewers' suggested cutbacks on the olive oil and water. I also added about 1 tablespoon of ketchup to sweeten the sauce a little bit. I then added 1/4 tsp of sugar. Finally, I increased the garlic and used a dried Italian seasoning mix of herbs. It comes out tasting close to spaghetti sauce, but it was too bland and bitter without the additions.

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AVALON42

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Easy Pizza Sauce I

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