Recipe by Chef John
"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."
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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 helped my 9-year-old make this sauce (exactly as written) for one of our pizzas. Her eyes widened as she tasted the result of her work. Mine did as well. Thanks for sharing this Chef.
Absolutely delicious! Well balanced. I made exactly as written with the TINY exception of using anchovy paste in a tube. I got lucky and found 2 cans of San Marzano (Cento) tomatoes in the dent bin last week and they were half off. Perfect way to use them!!
I made this recipe a second time exactly as written with San Marzano tomatoes this time. It was perfect using San Marzano tomatoes and didn't need the addition of wine as I had added the first time. I used 1-1/2 Tbsp of anchovy paste this time, my preference. This pizza sauce recipe is my mainstay from here on.
Once again Chef John another excellent recipe!! Very easy to make and the taste is the best. I agree you need to use the 2 oregano's that's where most of your flavor comes from. I will try to find San Marzano tomatoes next time though, my sauce was kind of watery even though it cooked for almost two hours. My boo-boo. I think everybody should try this you won't be disappointed. My hubby and kids want homemade pizzas every week now!! :)
Yep, this is the ONE. The two oreganos are key.
* 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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