Recipe by Chef John
"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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finely chopped fresh oregano leaves
red pepper flakes
1 (28 ounce) can
whole peeled tomatoes (preferably San Marzano), crushed
salt to taste
freshly ground black pepper
small pinch baking soda
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.
it was awful.
Yep, this is the ONE. The two oreganos are key.
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.
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.
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!!
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.
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!! :)
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Homemade Pizza Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 33
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