Best Pizza Sauce for Home Made Pizza
The following recipe might be the best pizza sauce for home made pizza but everyone has different tastes and there are many different pizza sauce recipes to choose from. If you want to learn how to make pizza sauce in the style of the famous pizza restaurants, the following pizza sauce is a version of a famous one!
Whether or not this is the best pizza sauce for home made pizza, this recipe is certainly very good and really hits the spot, with its unique combination of herbs and spices. You can try some of the pizza varieties or alternatively use your own preferred toppings to finish off your pizza to perfection.
A can of basic tomato sauce is the base you need to start this tasty homemade sauce. To that you will be adding a variety of seasonings and allowing it to cook gently, so you end up with something really flavorful and definitely of restaurant quality. Oregano, bay leaf, basil, and thyme are the herbs that go into the sauce, while lemon juice, garlic and black pepper add more dimensions to the overall taste and round it out nicely.
Throw in a pinch of sugar to enhance the sweetness of the tomatoes, and you will agree this is a perfectly balanced pizza sauce you will want to make again and again, because there is no way you could ever be disappointed with the results of this pizza sauce recipe.
- 15 oz tomato sauce
- 1 teaspoon sugar
- ¼ cup water
- ¼ teaspoon dried oregano
- ½ teaspoon lemon juice
- 1 bay leaf
- ⅛ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Combine everything in a pan and cook over a medium heat until the sauce comes to the boil.
- Turn the heat down and simmer the sauce, covered, for 35 to 45 minutes or until it has thickened.
- Remove the bay leaf and let the sauce cool for a few minutes before using it.
One of the best things about this particular pizza sauce, apart from the wonderful taste of course, is the fact you can make it so easily. Simply dump all the ingredients into a pan and then leave the sauce alone for about 35 minutes, during which time the flavors will mellow out and blend, turning from the raw materials into something thick, juicy, and which offers a superior flavor. Even an Italian chef would find it hard to improve such a well-rounded and flavorful, authentic sauce recipe. The photo shows the sauce partway through being cooked.
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