Mel's Brown Pizza Sauce Recipe -
Mel's Brown Pizza Sauce Recipe
  • READY IN ABOUT 2 hrs

Mel's Brown Pizza Sauce

Recipe by  

"I live about 1 hour from my favorite pizza joint, so I decided to make my own sauce recipe for the days that I can't have the real thing (because let's face it, nothing beats the real thing). After many attempts (10 full batches, to be exact) at adjusting my recipe, this is what my taste buds came up with. I hope you will give it a try and enjoy it as much as my family and I do. For the ultimate pizza experience use Brothers® pepperoni and Mozzarellissima® pizza cheese."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    1 hr 50 mins


  1. Working in batches, puree onions, celery, mushrooms, and garlic and 1/4 cup chicken broth in a food processor until smooth, adding more chicken broth as necessary.
  2. Stir vegetable puree and remaining chicken broth together in large pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
  3. Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
  4. Whisk oil and flour into tomato mixture until pizza sauce is smooth.
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  • Cook's Notes:
  • For a spicier sauce add more pepper; for a sweeter sauce add more sugar.
  • Freeze the sauce by dividing it into medium freezer bags using 1 cup of sauce per bag. To re-heat frozen sauce, heat in small sauce pan, whisking occasionally.

Reviews More Reviews

Jan 25, 2014

I make this sauce on a regular basis. Delish. A taste of home ;)

Nov 10, 2014

This sauce tastes awesome while cooking -- here's to hoping it tastes just as good, if not better, complemented by pizza toppings for a birthday supper I'm having with my lover on Wednesday. I esp. appreciate how easy simple this recipe keeps it -- all ingredients are easily found, most of them in my fridge or spice rack. Instead of celery salt, I used celery seed (since I buying herbs, salt and salted herbs is redundant). I also used a can of mushrooms instead of fresh, since that was what I had. The tomato sauce was from sauced I stewed down from rescued tomatoes at home. In the quantities stated for pepper and sugar, the sauce is spicier than it is sweet. I don't like my savory foods to be sweet 9/10, and I would still cut the pepper down to 1/4 cup and maybe up the sugar to 2/3 cup. The recipe is also bigger than it might originally seem if you don't note that the broth accounts for more of the volume than the tomatoe sauce -- different than typical pizza sauce. My guess is this made around 24 cups of sauce. Easily enough for a year of casual home pizza-ing.


3 Ratings

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  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 1492 mg
  • 60%

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

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