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Pizza Sauce

Pizza Sauce

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Makes enough for several pizzas.
By Dennis W. Viau; modified from my marinara recipe.

Pizza sauce is fairly simple. Think of thickened marinara sauce with added herbs. You can make it a little spicy hot by adding cayenne or red pepper flakes. I think that’s typical of Southern Italy where the cuisine is influenced by North African foods. In Northern Italy the sauce is milder. I prefer a milder sauce.


1 can (28 ounces/794 grams) tomatoes, preferably San Marzano
¼ of a large (or ½ medium) onion, diced
1 to 2 cloves fresh garlic (or ½ teaspoon garlic powder)
Half a dozen (or more) fresh basil leaves (or a generous pinch dry)
A few sprigs of fresh parsley (or a pinch dry)
Pinch of fresh or dry oregano leaves
Water as needed, if necessary


Place the tomatoes, onion, fresh garlic and fresh herbs (if using) in the jar of a blender. Purée at slow speed to chop up the ingredients until blended.

Transfer the sauce to a pan. Season with the dried herbs if using. Bring to a boil, then cover the pan and reduce the heat to low. It might be necessary to move the pan to a simmer burner. Cook for at least 20 minutes, stirring often to prevent scorching on the bottom, or cook longer if you prefer. Remove the lid during the latter part of the cooking time to reduce the moisture and make a thicker sauce.

If cooking for a long time, it might be necessary to add a little water occasionally.

I cook mine in my solar oven, in which is it nearly impossible to burn anything. I simple assemble the ingredients as above, transfer to a pan, cover and place in the solar oven to cook several hours. No need for stirring.

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