Comments on: Homemade Pizza Sauce

By: Daryn Bridwell

Daryn Bridwell — Tue, 15 Nov 2011 03:12:38 +0000

This sauce is amazing, I quadrupled the recipe and froze in 1/2 pint jars in august. we just finished the last jar so I made another batch (x4) while the pizza was cooking, I didn’t want to be without!

By: Elizabeth Cully Prociw

Elizabeth Cully Prociw — Fri, 05 Aug 2011 17:33:13 +0000

I made this recipe last night, and it brought raves from my husband!

By: Shelby B

Shelby B — Tue, 02 Aug 2011 20:20:44 +0000

I made this last night and it was super easy and delish, plus I had everything on hand. I used fresh garlic instead of garlic powder and fresh basil in place of the dried oregano. I went creative on the toppings and topped with shrimp I marinated in chilies in adobo sauce, EVOO, fresh garlic, salt and pepper then grilled. I also added cashews, craisins and lots of fresh mozzarella. My husband added jalapenos and onions on his half. We will definitely be making this again- both the sauce and the crazy-delicious topping combo!

By: Elaine

Elaine — Sun, 31 Jul 2011 19:41:12 +0000

I’d like to know about the canning as well–water bath??

By: Erica Lea

Erica Lea — Fri, 29 Jul 2011 13:44:44 +0000

Alyssa: Yes, that is definitely real maple syrup! We “harvest” our own maple syrup. I agree: only the real stuff is good enough. The cheap imitation stuff makes me want to gag.

By: Alyssa

Alyssa — Fri, 29 Jul 2011 05:57:36 +0000

This looks awesome! I was surprised to see maple syrup on the list of ingredients. I was wondering–is that real maple syrup? I’m a native Vermonter, and we take our syrup very seriously. No fake stuff for us. I know there’s a difference in sweetness and taste between the two, so I was just wondering.

By: Jack Parker

Jack Parker — Fri, 29 Jul 2011 04:11:01 +0000

Now that’s a unique pizza sauce! Very creative and I will definitely try it because I’m very curious about the flavor combinations! When I lived in Italy, an old italian woman taught me how to make “molto buona” (very good) pizza sauce. (She also taught me how to duck quickly when I saw her hand flying at my head because I’d ask a “domanda stupida” – stupid question!) There are apparently three secrets to it:

1) Simplicity. Very few ingredients are needed.
2) Pick the finest tomatoes possible. San Marzano or Muir Glen Fire Roasted are superb.
3) Most importantly, do not cook/simmer your sauce! Combine the ingredients, let it rest so the flavors can marry, and the cooking of the sauce is done in the oven with the rest of the pizza. It really does make for a very fresh tasting sauce.

By: Sandy

Sandy — Fri, 29 Jul 2011 03:29:32 +0000

My daughter in law sent me your web site. I live on an acre (large yard) We have a huge garden and lots of fruit trees, so I have made apricot, blackberry, plum jam and tomato sauce you can freeze, pickles, zucchini relish, and I have a great recipe for zucchini bread. Thanks for a great web site. Sandy

By: Wenderly

Wenderly — Thu, 28 Jul 2011 21:40:38 +0000

I can just smell all of that gorgeous deliciousness right through my screen.

Absolutely stunning!

By: lisa'

lisa' — Thu, 28 Jul 2011 21:21:27 +0000

I so wanna can some of this “Goodness”!! ASAP!!!!