I have looked for a long time for a great pizza sauce recipe. I used to work at a couple pizza places but only one of them had great pizza. The place that had great sauce had a lot of amazing food. It was a small place called High Desert Pizza in Ivins Utah, not a chain or anything. Along with their Focaccia Sandwich their pizzas were amazing. After I left the place was bought by one of the workers there and she ran it into the ground. Sad. Since then I have been trying to find something close to the sauce they had for their pizza. I think i have found it. Thanks to Laura Flowers of the The Cooking Photographer for this recipe.
Old School Pizza Sauce
Adapted from The Cooking Photographer
- 1 (15 ounce) can tomato sauce
- 2 (6 ounce) cans tomato paste
- 2 t. dried oregano
- 2 t. dried basil
- 2 t. garlic powder
- 1 t. onion powder
- 1 t. ground sweet paprika
- 2 t. sugar
- 1/2 t. salt
- Fresh cracked pepper to taste
- 4 T. olive oil
- 2 t. white vinegar
Directions
- Mix all ingredients in a bowl or container
I have found that if it sits a day or so in the fridge the spices get married to the tomato sauce/paste it tastes a bit better than fresh, but it is ready to use the moment you are done mixing. This also makes a good dipping sauce for bread sticks.
19 Responses to “Old School Pizza Sauce”
Pam @ Best cookware
I make pizza sauce at home as well. I love this recipe, and looks great. I add minced onion or shallots in it.
Steven
just got home from work, it’s well after midnight, and that pic looks so good I can smell it!
Lee
@Pam I have been thinking of that, this sauce is good by itself but it would be a great base for a more robust sauce. @Steven, thanks!
kandis
mmmmm. Yep! going to try it!!
Sherry
How long does this sauce last ?
Lee
I am not sure, if I don’t use it all I put it in a jar and freeze it. I would say a couple weeks or so in the frige.
Sarah@buttered-up.com
This really looks amazing. I can definitely taste it just by reading the ingredients. Yum!
Good, ol’ reliable pizza « So hungry I could blog
[…] Sauce recipe adapted from: Best Recipes Evar […]
Laura Flowers
Lee thank-you for sharing my pizza sauce! I’m happy you like it too.
Laura
Lee
Thank you for the recipe. It’s so good, we love it.
Camille
I just made the recipe but with crushed tomatoes which I then used my hand blender to puree. It smells delicious and I cant wait for my dough to be finished rising so I can taste it.
Delicious low-carb Pizza
[…] better option, especially if you prefer "old style real italian" sauce, is this recipe :Old School Pizza Sauce – Best Recipes Evar I make it exactly as posted, except of course with no sugar added. It is REALLY delicious! Next up […]
Computer Jon
I’m sitting here waiting for my dough to rise and looking for a good sauce recipe. I too worked at a wonderful pizza restaurant but have yet to reproduce the sauce or crust but I get very excited every time I make another attempt! I guess what’s interesting is that most of the comments are from those of us heady with anticipation.. Hunger, is once again the finest ingredient.
CP
A pizza sauce with no garlic? How can that be?
Lee
I does have garlic powder in it. Obviously this is a quick answer to pizza sauce so garlic powder was the way to go. If you have a cooked pizza sauce or one that uses fresh garlic that you would like to share, I would love to try it and even post it here.
Dan
Just tried this fabulous pizza sauce,thanks Lee for posting it!
I adapted it a bit, used fresh garlic, one clove and a quarter of small Spanish onion. Pour enough oil in to cover the bottom of the pan chop the onion really fine brown it add the garlic soften that and add the rest of the ingredients as in the original. Mix it up a lot and slowly warm it up just a bit. Low heat for about 10 mins. It’s ready after that and is totally awesome.
Danielle
I would put it in a jar and cover the top with oil if I wasn’t going to use it all at once. Or freeze it in icecube trays.
Nick
Excellent sauce.
Melody
Excellent. Easy and much better than store bought. Makes about 3 and 1/4 cups sauce. I froze half and used the other half on an 18×13 pizza (we like light sauce)