Recipe by Angie Gorkoff
"This sauce is wonderfully flavorful and is worth adding in the numerous ingredients."
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1 (6 ounce) can
6 fluid ounces
warm water (110 degrees F/45 degrees C)
grated Parmesan cheese
ground black pepper
dried red pepper flakes
salt to taste
I've used this recipe many, many times -- we love it. I actually use it so much, I put together a big batch of all the dry ingredients so I don't have to measure out all the spices every time (let alone go searching my pantry to find them every time)... I multiplied all the dry ingredients (onion powder through red pepper flakes) by 8 (eg, 1/4 tsp becomes 2 tsp, 1/8 is 1 tsp, etc), mixed them all up, and store them in a small jar -- every time I want to make the sauce, I just have to measure out 2 tsp of the dry ingredients.
We found this recipe WAY TOO SWEET and WAY TOO SPICY. Think it could have been really good with the honey, cayenne pepper, and pepper flakes cut way back or cut out altogether. I kept adding more tomato paste and sauce and other spices to the recipe to try to mask these flavors and ended up with a ton of sauce that never did taste quite right. I would, however, make it again and think it would be a good sauce without those sweet and spicy ingredients.
We love this recipe!
Hint: For easy/quick prep, scale this recipe to 40 and combine the dry spices in a spice jar. Whenever you want fresh sauce, use appx. 1 tablespoon of the mixture in the regular recipe.
This was very good, and I made no changes. My only comment is that it doesn't make a whole lot, so if you have a large pizza or calzone I would suggest doubling the recipe.
I made this recipe as is the first time, omitting the anchovy paste. We found it to be much too sweet and a little too oniony. Made it a second time using 1 tsp of honey rather than 2 tbsp and it was much better. Also used romano cheese rather than parmesean, and only used 1/2 tsp onion powder. Instead of adding dried herbs, we mixed the other ingredients together in a sauce pan and submerged a sprig each of fresh basil and oregano in the tomato mixture. Simmered for just a few minutes and then discarded the herb sprigs. We ended up with smooth tomato texture with a nice fresh herb taste. Don't simmer too long or the herb taste will be too overpowering! This sauce also has a kick when you cut back on the honey. Next time we'll do 1/8 tsp crushed red pepper *or* cayenne, not both. But we'll definitely make it again!
I added a few tablespoons of white wine to the warm water, which adds a wonderful flavor. Remember that the honey and peppers balance each other out, so if you follow other reviewers' suggestions and reduce the honey, you should also reduce the peppers -- unless you like your sauce very spicy. I use half the honey and use only half the black and cayenne pepper, and omit the red pepper flakes. I also double the oregano for a genuine pizzeria flavor.
We are a big pizza eating family and this was by far the BEST pizza sauce ever. I will have to agree with those that said to either completely eliminate the honey or cut it in half. I used half of it and still thought it was too sweet so I added lots of garlic salt to take away the sweetness. I will make this recipe for years to come. Thank you very much Angie for your great recipe!!
This comes about as close to perfection as any pizza sauce i've ever tasted and i'm old school Italian. Please do not variate or omit any ingredients you'll lose the "exquisite" flavor this sauce imparts. I read a review that said they ommited the anchovies and the sauce was to sweet. Anchovies give this a salty balance against the honey sweetness. The odd thing was this was voted a top review, people please! I could eat this with a spoon as is, it's just that good. In my 50 years of life this is the best pizza sauce i've ever tasted. (yep, it's THAT good)
* Percent Daily Values are based on a 2,000 calorie diet.
Exquisite Pizza Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 12
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