Pizza Sauce

I have this good friend Lucy. We were fellow preggos together. We had our baby boys 12 days apart. Now we work out and do all sorts of crazy aerobic classes together to get rid of that baby fat. After one of said workout classes, I was telling her about the homemade pizza phase I was going through. She asked me if I made my sauce from scratch too. I laughed and pfftted and said, “Ha, no.” She gave me a look of what I’m sure was disdain, but I shrugged it off, and thought to myself, “There is no way homemade pizza sauce can be any better than adding pizza seasoning to crushed tomatoes. No way.” And we went on our merry way.

A few weeks later, her and her hubby had me and my hubby over for supper. She made homemade pizza (I’m sure just to rub her “homemade sauce” in my face). And it worked. And it worked even more when on the way home, my hubby said to me, “Wow, Lucy’s pizza was sure good”, and I said, “Better than mine?” (because I always have to ask that), and he said, “Just as good. But her sauce was better.” And I had to agree with him. It didn’t just taste like tomatoes or plain pizza sauce. It was marvelous. Like it had a life of its own. So I caved, and admitted that she was SO right, and then I asked for the recipe.

And this, my friends, is better than ANY bought or half-homemade pizza sauce you can make. Don’t cheap out. Trust me. You will be thanking me (and Lucy!) later.

Print Recipe

Pizza Sauce

Course: Sauce

Author: The Gourmet Housewife

Ingredients

• 1 6 oz. can tomato paste
• 6 oz. warm water
• 1/4 cup grated parmesan cheese
• 2 cloves garlic minced
• 1 tsp anchovy paste
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried marjoram
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp dried red pepper flakes optional
• salt to taste

Instructions

• Mix all ingredients together in a small bowl. If possible, let it sit overnight, because the flavor gets even better!