This pizza sauce recipe I created years ago for a Chicago-style pizza that we served in my brothers sports bar, but I think it’s great on all types of pizza. The whole tomatoes are the key to this recipe which gives the sauce a more intense tomato flavor. Recently, in a pizza-making class I attended, the instructor said that you should always have some acidity in the sauce. I tried using lemon juice and it really brightened up the flavor.
Pizza Sauce
Print recipeIngredients
- 1 Can (28 ounces) Italian Whole Peeled Tomatoes
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Grated Parmesan
- 1 Tablespoon Sugar
- 1 Teaspoon Dried Oregano (or 1 tablespoon fresh oregano)
- 1 Teaspoon Dried Basil (or 1 tablespoon fresh basil)
- 1 Teaspoon Lemon Juice (fresh squeezed)
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Note
Using fresh herbs is so much better then the dried ones.
Directions
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Crush whole tomatoes and mix all ingredients together. For best results allow sauce to sit for at least 4 hours. |  |
