LOVE LOVE this pizza sauce!!!!

I'm a pizza snob. Normally I go so far as to order my favorite brand of sauce from the Internet because the stores around here don't have it. I was fresh out of that sauce and decided to try making my own, using this recipe here. It was GREAT. My changes were to add a tsp of honey, 2 tsp crushed fennel seeds, and to saute the garlic (and a little bit of the crushed red pepper) in the oil for a minute or two before adding the rest of the ingredients. Thank you so much for this recipe because it will save me hundreds in shipping costs alone :)

Wow! This was delicious. It is zesty and flavorful without overpowering the rest of the pizza. Plus, it was very easy to make. This will be our stand-by pizza sauce recipe.

finally! Even my husband liked it. The kids loved it. I actually had just used my last bit of tomato paste so I went to this recipe. So glad I did! I let the flavors marinate together for about a week, so I had it ready to go when I got around to making the dough. YUM!

crushed fennel seed is what would made this above the rest.

What I thought was a large can of tomato sauce in the pantry actually turned out to be crushed tomatoes, which is probably what this sauce needed -- some texture. And because my fresh herbs are growing so abundantly, I finished the sauce with chopped thyme, basil and oregano after letting the sauce cook with the recommended 2 tsp dried Italian seasoning. Using a sheer layer of sauce and whole basil leaves, I topped grilled dough for a light, very delicious late-night supper.

This sauce was awesome! I might try using fresh herbs next time just to see how it turns out. But, even with the dried herbs (and some of mine are kinda old) it was an awesome sauce! Definitely recommend!

I cut this down to make enough sauce for 2 pizzas. I actually made this a few days ago and had it sitting in the fridge to meld the flavors. Paired this great sauce with the quick and easy pizza crust and the potato crust pizza both from this site. I'm going to be making a large batch of this and canning it.

Essanaye's Pizza Sauce Haiku: "Better than a jar. And not difficult to make. Still, needs something else." Sauce is never the thing on a pizza that makes my stomach sing; sauce is like crust lube to me - the equivalent of mayo or mustard to a sandwich. Still, I was making pizzas a couple nights ago and wanted to try a new sauce recipe out, so I gave this one a go, and followed it exactly, except halving it, which incidentally, just covered a single large pizza. I was perplexed at not first sauteeing the garlic (or, should I make it again, diced onions and bell peppers too) in olive oil first, rather than just dumping everything into a collective simmer. I also found it unusual to add all of those dried spices, along w/ Italian Seasoning, which, for the most part, is made up of said spices, but again, I followed the recipe to the letter. Gave it a lick after 30 min. and added (as the author suggested) a bit more brown sugar, along w/ some finely-chopped fresh rosemary. I left half my pizza plain cheese so I could get a taste for the sauce in its completed pizza glory, and the other half (*drool*), I piled w/ grilled chicken, spinach, mushrooms, roasted red peppers, carmelized onions, and leftover hunks of "Pinwheel Meatloaf" (AR) and, well, for me, pizza's all about the toppings; however, this sauce WAS a nice change from store-bought sauce, and I'd make it again w/ my proposed modifications.