Perfect Pizza Sauce

Posted on Mar 21 2011 - 3:30pm by Barry C. Parsons
Perfect Pizza Sauce

Perfect Pizza Sauce

So isn’t any decent tomato sauce a good pizza sauce? I guess that’s a matter of opinion but over the years I’ve come to appreciate the simple perfection of this recipe. I like pizza sauce that has¬† a full, yet¬†just slightly sweet tomato taste, has plenty of garlic,¬†is a little spicy and¬†includes the complimentary herb flavours of oregano and ground fennel seed. To me that is the perfect flavour combination for almost anything you can¬†put on top of a pizza. I rarely add fresh tomato to the top of¬†pizza, preferring instead to add diced tomatoes near the end of the cooking time¬†of the sauce to add a bit of a chunky texture. You can easily puree the sauce if you don’t prefer the chunky tomato consistency, the flavour is still just as deliciously balanced.

During the height of the summer tomato season, this is a great sauce to make from vine fresh, brilliant red tomatoes but at this time of year, I rely on a good quality canned diced tomato to create this terrific sauce and it still turns out excellent. Canned San Marzano tomatoes are the absolute best for this or any tomato sauce in my opinion.

Perfect Pizza Sauce
Prep time
Cook time
Total time
The perfect sweet, spicy balance of tomato, herbs and garlic in a pizza sauce that complements any of your favourite toppings.
Recipe type: Italian inspired
Serves: About 2 pints
  • 3 tbsp olive oil
  • 6 cloves minced garlic
  • 1 32 oz can diced tomatoes (remove one cup without juice for the end or dice one additional large fresh tomato)
  • 1 19 ounce can plain tomato sauce
  • ¼ tsp crushed chili flakes (more or less to taste)
  • 2 tbsp molasses
  • 2 tbsp brown sugar
  • 2 tsp ground fennel seed
  • 2 tbsp dry oregano
  • salt and pepper to taste
  1. In a heavy bottom pot heat over medium-low heat, lightly saute the garlic in the oil until it softens but does not brown, about 1 minute.
  2. Immediately add the remaining ingredients, except for the diced tomatoes that are reserved to add at the end.
  3. Simmer over low heat for about half an hour before tossing in the remaining diced tomatoes and simmering for another few minutes.
  4. If you prefer a smoother, less chunky sauce, just puree it with an immersion blender or in a blender or food processor when it cools.
  5. Store in 16 ounce plastic containers in the freezer.

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1 Comment so far. Feel free to join this conversation.

  1. Christi March 22, 2011 at 9:47 pm - Reply

    I cannot wait to try this out! I make homemade pizza ALL the time! This looks so delish!!

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