Essanaye's Pizza Sauce14 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 8 hr 50 min
“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.” - by Essanaye
Original recipe yields 16 servings
- 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.
Amount Per Serving (16 total)
- 40 cal
- 2.7 g
- 4.1 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 m..." See moree - 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."
"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 ..." See moremy 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 :)"
"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 cru..." See morest and the potato crust pizza both from this site. I'm going to be making a large batch of this and canning it."
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