Recipe by sal
"A wonderful, large amount of pizza sauce for any kind of pizza."
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2 (6 ounce) cans
2 (15 ounce) cans
For making 1 pizza- I recommend a 6oz paste and an 8oz sauce with a couple of tablespoons of olive oil. Why make more when you can make fresh so quickly. I also recommend using all dried herbs instead of fresh onion etc. It will blend better in the sauce. Also a tiny bit (1/2 teasp) vinegar will give it tang, and a little white sugar. I think the other spices you should taste for preference as you go along!
This was a good start, but I think next time I'd use about half of the olive oil. It just seemed to be so overpowering and a little bit too oily.
I prefer chunky pizza sauce, but my husband likes his smooth so I decided to make this recipe. It was really good. Has lots of flavor. I added a little pizza seasoning and some red pepper flakes to mine.
I pretty much followed the suggestions of the last reviewer, Liza, and got a wonderful pizza!! I used "Jays Pizza Crust" from this webstite. My husband said it tasted like it came from our favorite "non chain" pizza, that we spend nearly 20 dollars on. Made at home,with many toppings for around 5 dollars.
I tried this in a bind (ran out of store bought) My husband and I loved it! I cut the recipe in half since I was making a small pizza, added fresh basil and eliminated the tomato paste (I ran out of that too!) I will be using in place of store bought going forward. YUM!
The onions made it too strong of a sauce. It took away from the flavor of the toppings. I like onions but everyone I made the pizza for was against them.
Very good pizza sauce! Cut the recipe in half, still used 2 cloves of garlic and added a bit of sugar. Enjoyed, thanks!
It didn't come out very well, it tasted like "fake" spaghetti sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Pizza Sauce II
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 16
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