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Essanaye's Pizza Sauce

Essanaye's Pizza Sauce

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    8 h 50 m
Essanaye

Essanaye

After trying several brands of store-bought sauce, I decided it was time to make my own. This sauce is great, and super easy to make, but you should refrigerate it overnight to allow the flavors to meld. I started with 1 tablespoon of brown sugar. We all liked the sauce, but I will try it next time with 2 tablespoons of brown sugar. Refrigerate overnight before using. Makes enough for 4 large pizzas.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 40 kcal
  • 2%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Stir the olive oil, garlic, tomato sauce, red pepper, thyme, Italian seasoning, basil, oregano, salt, and brown sugar together in a saucepan over low heat; simmer, stirring occasionally, for 45 minutes. Refrigerate overnight before using.
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Reviews

Rock_lobster
16

Rock_lobster

2/22/2011

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.

tgijsola
13

tgijsola

10/17/2011

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 :)

Melodya
6

Melodya

6/10/2011

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

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