), Marry me………….. I don’t believe my site is for you if this is your take away from me trying to help spread the fresh, nutritious and delicious recipes from Italy. My family enjoyed it. Deselect All. And to me, what makes a pizza is its sauce. It’s usually more bitter than sweet though, so I usually need to add sugar to neutralize some of the acidity. I promise you it is much better than anything you can buy in a jar. Definitely so much more flavor; but if we don’t have them in season, then I turn to the European ones in an instant! My sister shared the recipe with me years ago. this link is to an external site that may or may not meet accessibility guidelines. That makes me so happy that you’ve discovered the authentic Italian pizza sauce and love it! Reduce heat to medium-low and simmer until thickened, 1 to 2 hours, stirring occasionally. I had extra tomatoes from my garden, so I decided to make this sauce. .. LOVE your recipe, thank you again =], Thanks so much for your support! Will you email me as well with the link to your latest pizza dough recipe once you have published it on site! Should you drain the water from the tomatoes before adding them? Nutrient information is not available for all ingredients. I was searching for the new pizza dough recipe you mentioned but couldn’t find it on your site. However, I didn't want to make as much so I halved it. But that’s no substitute for the real thing. Used my food processor for the first step. Thank you! Yes, your sauce sounds lovely and homegrown tomatoes are totally different than store-bought, here in the US/Canada. This is much better than the store-bought sauce with none of those nasty preservatives. Unfortunately, I don’t think he was being playful at all, Gin. Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Leave the sugar for the end if you're not a "sweet sauce" person :), Congrats! So many of us are in the same situation with our trips being canceled and it is very disheartening, but you are correct, we need to be safe first and foremost. Many think the more ingredient the better, but it’s really not, you just need fresh good ingredients. I'm going to try it again today and ex the sugar. food processor combine diced tomatoes, tomato paste, olive oil, sugar, and spices and blend until smooth. Thanks Christina, I’m actually making pizza tonight! Place tomatoes, water, and olive oil in a blender or food processor; blend until smooth. Taste for salt and add if needed. No, the juice is from the tomatoes, but not a dumb question at all. Info. I think we can adapt recipes only when we truly appreciate the original (whatever that may be). WOW! As long as you have the best ingredients, simplest is best! I was wondering if it can be canned in jars? .. that was my take. They don’t even want take out anymore. In a medium sized pot … Yes, there is room for creativity but NOT when you want authenticity. Simplicity, quality, authenticity. I didn’t! And if it’s authentic, I can be assured no garlic. I add a little touch of crushed red pepper and the sauce comes spicy! This recipe yields 1-1/2 cups in about 30 minutes. We do have ‘adapted’ recipes here but they are not authentic. I prefer a pizza with red sauce (as opposed to a white pizza), and love when the sauce is rich and tomatoey, slightly sweet, and full of garlic and herb flavor. Turn the stove on medium heat until it starts bubbling, whisking constantly. I love finding an authentic Napolitano-style pizzeria where the sauce is pure and simple. (Would love a 5 star rating if you can – above the PRINT button above. Instead of garlic salt, I used fresh crushed garlic. We have a lot of VERY RIPE San Marzano tomatoes on the vines, and my pizza dough has been in the fridge for 3 days getting good flavor. Best! .. for the record. Enjoy! Hi, (that's how I like it) I just add in oregano and basil towards the end.....comes great and I get just enough for the pizzas I make! ). Unless you are an Italian, you can’t legitimately say that anything you cook is a true Italian dish, including pizza sauce. Thank you. Sounds like a type of biga that’s used. You are doing a great job, and your photos are great, I don’t know how you can take some of the comments. I saw that many reviewers cut back on the sugar, so I did as well and used brown sugar as that is what I grew up watching my mom use. Pour the can of tomatoes into a bowl. I saw that many reviewers cut back on the sugar, so I did as well and used brown sugar as that is what I grew up watching my mom use. Hi Redmond, the only thing I’d change in that situation is to use an olive oil that has a lighter flavor profile. Again, I appreciate your support very much! RMK, Dear Christina, Christina, i do love your recipes, thank you for sharing, and i should hope that Joseph Morabito was being playful. I made some flat bread with a spoon of Renee’s garlic spread, mozzarella cheese on top, pinch of salt and pepper on top and baked them like I would my pizzas with a pizza stone and high temp for 5 min or so. Thank you for this gift. I have to confess that I’m not a pizza maker, although I do love to eat it! I have been rushing to copy my mom’s pizza for the holidays……and this recipe is the absolute best…. I’m shortly going to use this recipe with my daughter – mozzarella and maybe some ricotta only is the plan! Only SIX ingredients to make this (plus salt and pepper)! I’ve read that Cento was sued for selling uncertified San Marzano tomatoes. I love how simple this recipe is and that you can freeze it! The best pizza sauce starts off with the freshest ingredients, not canned. My Italian born mother made amazing pizza – she was known for it and people still tell me about it. I’m sure you get really good quality tomatoes! Why this is the BEST Pizza Sauce: Pizza sauce made from scratch is so much better than store-bought pizza sauces. Hi! I actually love my take on pizza sauce, but I was looking for some variation – thank you Christina ! I don’t think the flavor will be the same since the cans have to boil to process it. I also added a sprinkle of dried oregano. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears. Thank you so much for sharing your pizza sauce recipe, most of the other ones I have read have to be cooked and have sugar?? Your sauce recipe has come the very closest to that memory…..simple is better (in the kindest way) p.s.. . Italy is probably one of the last places on earth that holds its culinary traditions to heart. Back to Homemade Pizza Sauce from Scratch. I like to think about the origin of food. Making my own pizza sauce … The bread that it makes is a revelation, and no, it is not sour dough, in fact the recipe title was pane di montagne, and we have never bought store bread for almost 3 years since my discovery, I would love to share it with you if that is possible. Garlic Salt and 1 tsp Garlic Powder. Ignore the trolls, once again thank you for sharing your family recipes as I know how treasured they must be to you, being have Greek Cypriot I treasure my family recipes that I cook. Add the rest of the ingredients and mix well. Stretch the dough until thin. We all pitch in when assembling the pizza; it's a nice way to get the whole family together. They’re safely hidden behind their computers, so I say they’re just bulies that need to get a life. Italian Pizza Sauce from Scratch Recipe | Eat This Not That The pizza sauce I make is one I learnt from a cousin-in-law. Enjoy! If you prefer a smooth texture or do not have a food processor I recommend using a can of tomato sauce instead. Once it was done, I tasted it and it was amazing! There is even an institute studying that (International Traditional Knowledge Institute) — one of my neighbors in Tucson (who has homes in Milano and Marina di Carrara) is a founder. You can put what you don't use in plastic bags in the freezer. Hi Christina, I’m so happy to see a real authentic Italian Pizza sauce on your blog, I’m from Italy and I know how pizza sauce should be made. The best pick is the Pastorelli Pizza Sauce Italian Chef. Hi Sam, if there is a lot of liquid, then yes, don’t use all of it, however, I wouldn’t drain it all. I really appreciate your comments, Maria.