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I make a homemade red sauce for pizza, it kind of has a sweet element to it.
I cover the bottom of a large sauce pan with olive oil and saute some fresh minced garlic. Then I add a 28oz can of tomato sauce and a small can of tomato paste. Let it heat up and then put 3Tbs of white sugar, 3 Tbs brown sugar, one tsp oregano, one tsp basil, I have also put 1/2 tsp of italian seasoning in it too( maybe repetitive) 1/2 tsp onion powder and a sprinkle of crushed red pepper flakes(to taste). then I cover the surface of the sauce with salt ( never measured it). Let simmer(covered) 1 hour or as long as you can. This sauce has a unique flavor. When I started cooking pizza on the BGE I developed this sauce and always have used it. I hope this helps. ( The original sauce I made had no oregano and 1/2 teaspoon of italian seasoning) . Not authentic italian, but a good sauce IMHO.
I purée a can of whole peeled San mazano tomatoes and use that...uncooked until it cooks when the pizza does.
I live in NY, i've been a pizza man since i was 14. I've never cooked my sauce. REAL simple is better. Whole canned plum tomatoes with basil, salt, pepper, oregano, fresh basil and a little oil, mix it in a food processor or with a stick blender, put thru a food mill if you don't like seeds and you're off to the races. That's IT!
Its all about the tomatoes. And my world was just rocked a bit recently. I've been reading www.pizzamaking.com for a few years now, and there's a rather passionate (some would say anal) argument about the best tomatoes to use on pizza. The general consensus was that geniune italian tomatoes from the San Marzano area, D.O.P. certified, were the absolute best for pizza. Well, Cook's Illustrated did a canned-tomato tasting this month, and kind've turned that conclusion on its head; the italian tomatoes (Red Pack, etc) did very poorly, while Muir Glen Organics, and then Hunt's (!) Plum Tomatoes, came in first and second!I've tried Muir Glen before, and I wasn't impressed. However, I used to make my spaghetti sauce with Hunt's, and I haven't tasted anything better (I can't find Hunt's Plum tomatoes here in Utard!) Guess I'm gonna have to do my own taste test.
I agree it's all about the tomatoes. I saw a review on a food channel several years back that placed Del Monte at #1. Hunts didn't fair as well. I would guess its timing in this case.
Anyway, I am very picky about the tomatoes in my sauces. Now that I'm living in Southern MN I grow all my own tomatoes and can enough to get through the winter. Prior to growing my own, I tried lots of different varieties of canned tomatoes, and I found these San Marzanos to be the best. As soon as I opened the can the smell was amazing. My Italian auntie told me about them.