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 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.
I made this recipe exactly as written, except I don’t have Chef John’s monetary means to overpay for San Marzano tomatoes. I found this recipe to be far too bitter and strong. I mellowed it down by adding about two thirds cup of a nice Merlot wine and simmered the sauce down to a thick consistency. The modification of adding the wine proved to hit the mark. This pizza sauce recipe is my mainstay from here on.
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!!
* 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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