How to Make Homemade Pizza Sauce Recipe - Allrecipes.com
How to Make Homemade Pizza Sauce Recipe
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How to Make Homemade Pizza Sauce
See Chef John’s secret formula for making pizza sauce. See more
  • READY IN 55 mins

How to Make Homemade Pizza Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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Directions

  1. Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes.
  2. Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally.
  3. Stir baking soda into pizza sauce, mixing until thoroughly combined.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins

Footnotes

  • Cook's Notes:
  • I think San Marzano tomatoes from Italy are the world's best sauce tomatoes, without a doubt.
  • The baking soda is supposed to mellow out the sauce a little bit, make it less acidic, and possibly prevent heartburn.
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2014

Yep, this is the ONE. The two oreganos are key.

 
Most Helpful Critical Review
Jun 30, 2014

it was awful.

 
Jan 17, 2014

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.

 
Jun 19, 2014

I used to go to a pizza joint in Dallas the made the best pizza ever. Their sauce made the pizza. When they closed because of the death of the owner, I asked one of the son's what made their sauce to good. He said two things that other don't use. Anchovies and caraway seeds. I made this recipe and at the last minute remembered the seeds. I added about a third teaspoon of freshly crushed Caraway seed. Man, dats some good sauce! Blender Woman, If you're that picky, cut back on the pepper, don't dog the recipe.

 
Mar 07, 2014

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!!

 
Mar 22, 2014

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.

 
May 23, 2014

Chef John you are killing me. Your recipes tend to have good base flavors, until the heat attacks me. It is so over-whelming in this recipe and others I have tried. I don't do heat well and this was crazy hot with the red pepper flakes. I had all of the ingredients but the anchovies and just added some salt. I even used the San Marzano tomatoes suggested! I planned this for a pizza, but am now going to save it for my heat loving husband in pasta or another dish this weekend. Guess, I am back to my basic no heat pizza sauce for dinner tonight. Luckily, its quick to mix up.

 
Apr 06, 2014

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!! :)

 

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Nutrition

  • Calories
  • 54 kcal
  • 3%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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