"This is my new and improved version. And by 'new and improved,' I mean 'old and secret.' Here is my top-secret formula. The next time you're making homemade pizza, you might as well make some sauce too." — Chef John
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finely chopped fresh oregano leaves
red pepper flakes
1 (28 ounce) can
whole peeled tomatoes (preferably San Marzano), crushed
salt to taste
freshly ground black pepper
small pinch baking soda
I made this recipe exactly as written, except I don’t have Chef John’s monetary means to overpay for San Marzano tomatoes. I found this recipe to be far too bitter and strong. I mellowed it down by adding about two thirds cup of a nice Merlot wine and simmered the sauce down to a thick consistency. The modification of adding the wine proved to hit the mark. This pizza sauce recipe is my mainstay from here on.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Homemade Pizza Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 33
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