Help with Pizza Sauce recipe

GWizBrewing

I'm looking for a recipe for pizza sauce.  I have been using the store bought sauce and it has to much water/liquid in the sauce.  

Lvnthedrm

I use this one

http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

Also if your store bought is too watery put it in a sauce pan and simmer it down until you get the consistency you want

RRP

I've been making this one for years! It freezes great!!!

RRP’s PIZZA SAUCE

Based on a recipe from BGE board years and years ago, but altered for our tastes

• 36 leaves of fresh basil diced (or 1 oz package of fresh basil from store)

• 3 T dried basil

• 1.5 tea dried oregano

• ¾ cup chardonnay or white zin

• ¾ cup fresh minced onion

• 4 cloves of garlic chopped fine

• 3 T extra virgin olive oil

• 18 Roma tomatoes each cut into 8 pieces

• 1  6oz can of tomato paste

• 3 tea California style garlic salt (that’s 1 tea PER layer)

• freshly ground pepper (15 good grinds PER layer)

      Optional - but really needed IMO add 2 tea of kosher salt to the final full batch

IMPORTANT first step: steep the dried basil and dried oregano in the wine for 20 minutes

In a skillet sauté onion and garlic in olive oil until onions turn translucent, stirring frequently. 

Using a Dutch oven add tomatoes, paste, onions/garlic and remaining ingredients. I put them in so there are three layers. Cover pot and simmer for 1 hour. Remove form heat and puree in a blender until smooth. Pour back into the Dutch oven minus the lid this time and simmer until the sauce thickens to a consistency of cold catsup.

Package in 3/4 cup quantities using ZipLoc snack bags. Freeze. Yield will depend on the size of your Romas, but normally this recipe is good for 9 to 12 bags. My pizzas are 14” in diameter so you might want to adjust according to what size you make.

Hint: During the thickening stage cover the pot with a spatter guard as that sauce really pops when it erupts and can make a mess of your stove. BTW this sauce is also good with bread sticks. 

Enjoy!  Ron Pratt aka RRP

             Dunlap, IL

okie

Based upon my family's reviews, this one was excellent and easy to make:

http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

Carolina Q

Either Kenji's NY sauce already posted (twice) or a can of San Marzanos and a little salt.

Focker

Let the freshness of ingredients shine.  You want a good balance of acidity, sweetness, and salt.  I lean a little more to the acidic.  

1 can hand crushed Cento San Marzanos
2 T Colavita red wine vinegar
Salt and white sugar to taste.  Usually a teaspoon salt, and 1/2-1 t of sugar
Taste as you go, adjust, then add
1 t ground white pepper
A few cloves of minced garlic

I save the basil for a chiffonade on the pie, either before launch, or after baking.
Not a huge fan of the overpowering Mediterranean oregano, although I am fond of the Mexican.

Simmer for 15 min or so until desired thickness for style of pie.  Tend to simmer less for the high heat Neapolitan pies, the sauce will thicken during the bake.

Judy Mayberry

I have to make it +4 for the Serious Eats sauce. It was so good I kept tasting spoonful after spoonful. And so easy to make!