Best EVER Pizza Sauce | Real Housemoms
Last week I shared the easiest and yummiest homemade pizza dough with you and promised to share this equally delicious pizza sauce with you this week and I will always keep my promises sooooo here it is. I’ve done the spaghetti sauce on the pizza dough before but it never tastes like my favorite pizza from up the street. I went on a search of Pinterest and found this recipe posted on Food.com. I had to try it because the person that posted it said it was given to them as a wedding gift. You know it HAS to be good if someone gives it as a wedding gift, right? Let me tell you that I wasn’t disappointed. It was soooo good. I was just tasting it with a spoon as it cooked and loved it. I ended up making the Easy Peasey Pizza Dough Bread Sticks from last week so that I could dip them in this sauce. It would be perfect for more than just pizza too. You could use it for your calzones or meatball subs or bread sticks like me.
The original recipe calls for diced onion and celery. I used these but I was worried that if my little guys saw a more chunky pizza sauce they’d complain or pick off the onions and celery that I wanted them to eat. At first I tried a very small chop and hoped they would sort of break up or get smaller as they cooked but they were still large enough for my picky guy to notice so I pulled out the blender and pureed them after sauteing them but before I added the tomato sauce and paste. I had also never thought of adding fennel seed to my pizza sauce but let me tell you I’m so glad I did. It really adds something to the sauce and makes it killer. I made a big batch of it and plan on freezing some to use for fast dinners later. Give it a shot, you’ll be super happy you did.
Ingredients
- 2 T olive oil
- 1 T butter
- 1/2 c onion chopped
- 1/4 c celery chopped
- 1 clove of garlic chopped
- 8 oz. tomato sauce
- 6 oz. tomato paste
- 2 T grated parmesan cheese
- 1 t basil dried
- 1 t oregano dried
- 1/2 t salt
- 1/2 t sugar
- 1/4 t black pepper
- 1 bay leaf
- 1 t fennel seed
Instructions
- melt butter and heat olive oil in a large pot over med heat
- add the onion, celery and garlic and saute until soft
- remove to blender and puree until smooth then return back to the pot
- add in tomato sauce and tomato paste and stir
- add the rest of the ingredients and allow it to simmer on lower heat for 30 to 60 minutes
- remove the bay leaf before using on your pizza
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Karie says
April 15, 2013 at 7:03 amThank you for sharing I am very excited to make both the sauce and the bread sticks this week!
Enjoy your day!
Aubrey says
April 16, 2013 at 4:47 pmThanks Karie! Let me know what you think. 🙂
Margot C says
April 15, 2013 at 1:17 pmcelery? really?
Aubrey says
April 16, 2013 at 4:46 pmYes Margot, celery. 🙂 I was more surprised by the fennel seed but all the flavors really work together. I would try it out with all the ingredients and you will love it.
Tim Fraysher says
January 10, 2015 at 12:40 amCan’t wait to try this one. Sounds yummy!
Chrissy says
April 17, 2013 at 6:58 pmThis looks so good! I am going to make it this weekend! It looks like the perfect sauce! Would you consider sharing this recipe and any others you may have over at my Pinterest Party?
http://www.thetaylor-house.com/2013/04/17/pinterest-power-party-features-6.html
Thanks!
Chrissy
Aubrey says
April 17, 2013 at 7:25 pmTotally! Thanks Chrissy.
Dorothy @ Crazy for Crust says
April 18, 2013 at 6:11 pmOkay, I’m so making this. Pinned!
Rachel @ I Love My Disorganized Life says
April 19, 2013 at 9:55 amAlready pinned and can’t wait to try this! Have been wanting a recipe like this for years. That jarred stuff is nasty!
Vicki Hale says
April 22, 2013 at 5:38 amThank you. pinned it! Vicki
Cindy {crazloucreations} says
May 2, 2013 at 12:51 pmLooks delish! I’m featuring it in my PINTASTIC Friday post tomorrow, May 2–stop over and visit!
Cindy
crazyloucreations.blogspot.com
Aubrey says
May 2, 2013 at 1:14 pmThanks Cindy! We will. 🙂
Sherilyn says
May 5, 2013 at 7:29 pmBoth the sauce and the dough look amazing! I can’t wait to try them! Do you know if the dough can be frozen before it’s baked?
Aubrey says
May 6, 2013 at 9:12 pmThanks Sherilyn! I’m not sure it it would work. I think it would but you’d have to let it thaw and rise on the counter. If I try it I’ll let you know but if you try it first pop back in and let me know. 🙂
Roy Pierson says
September 24, 2017 at 9:42 pmMy daughter worked at pizza hut and their dough after it is made is frozen.
They take out the night before for it to thaw out and use the next day.
Vicki says
May 27, 2013 at 8:32 pmAwesome sauce 🙂 Very similar to how I make mine – I also add shredded carrot to the sauce. Adds just a tiny bit of sweetness.
Pinned!
admin says
June 7, 2013 at 10:05 amWhat a great idea Vicki! Thanks for sharing that tip, I’ll have to try it next time.
Carrie says
January 11, 2018 at 6:29 pmWhat a great tip!! Thanks!
Alex Diaz says
November 16, 2013 at 3:05 pmI think is 6 ounces of tomato paste and 8 ounces of tomato sauce…but I think maybe you mean 16ounces and 18 ounces… because there is a number one beside the 6 and the 8…. can you confirm how much it is.
thanks….sorry my english
Aubrey says
November 16, 2013 at 8:26 pmSorry Alex, there is a typo and I left out the word can. I’ve updated the recipe.
Danielle @ More Than Four Walls says
February 20, 2014 at 4:06 pmYou weren’t lying when you said the best! The Hubs loved it (a miracle) the child loved it (another miracle) and I could have eaten it out of the pan.
admin says
February 21, 2014 at 8:13 pmI’m glad it was a hit!
Michelle says
March 25, 2014 at 4:21 pmFantastic sauce, thank you. I don’t buy tomato sauce, but organic diced tomatoes in a can, put in the blender with the onions and celery works great. I love this sauce!!
Aubrey says
April 2, 2014 at 9:52 amThanks Michelle!
Anthony@Home Pizza Chef says
March 28, 2014 at 4:52 pmYummy! That looks so good. I like to cook my pizzas on a stone to get the crust evenly baked and crispy. That’s what makes the perfect pizza.
Aubrey says
April 2, 2014 at 9:47 amThanks Anthony! I’ve just started cooking my pizza on a stone and love it.
Pamela S. says
July 20, 2014 at 11:54 amThanks Aubrey for the delicious sauce. After finally mastering gourmet homemade pizzas, cheese zaatar, and breads, this sauce was a welcome addition to my recipes. It had a great flavor. My family enjoyed it. They don’t even want take out anymore. 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. I used your recipe as a dipping sauce type marinara sauce to try something new. It turned out great. It’s so great to make fresh homemade and not have to order out for a pizza or anything or go out to buy zataar early mornings on the weekend. My house often smell like a bakery now and my friends and family love it. You mentioned giving out a pizza dough before recipe. All I know is that once someones masters the pizza dough, you can pretty much bake anything with a few variations here and there. Thanks again!
Izabel says
October 10, 2014 at 12:14 pmWhat the difference on the capital T and a small t in your ingredients is T = Tablespoon & small t=teaspoon.
Please advise
Thanks
Izabel
Aubrey says
October 10, 2014 at 1:10 pmT=tablespoon and t=teaspoon
Karla says
October 24, 2014 at 10:00 ami made this recipe yesterday and it was delicious even that I didn’t have fenner.
Thanks for sharing!
Jamie says
December 2, 2014 at 4:39 pmWould you say this is both a tad sweet with some tang? I love pizza sauce that has a hint of sweetness and that bit of tangy/tartness(or something) to it. Maybe its a zing more than a tang….