Remembrance of Dinners Past: Pizza Sauce

This is my recipe for pizza/pasta sauce. I'm posting it here so I can remember it. Normally, when I want to make pasta sauce, I use that very popular search engine to look up the phrase "pasta sauce recipe", along with a handful of ingredients I happen to have on hand. I almost always get a different set of search results, which finds me doing my best to modify the new recipe I just found to be more like I vaguely recollect of the last one. Over time these random recipes have combined and synthesized into something like what you'll find here.

You'll note I eschew the awesomeness of fresh garlic, onion, and herbs in favor of relatively small quantities of what the label assures me are the highest quality dried herbs and spices available. This is because my stomach doesn't do so well with many types of fresh herbs and spices of any quality these days. You can garlic it up, mix in a half-pound of fresh rosemary, or whatever else works for you, your taste buds, and their pal the digestive system.

Erik's Probably Pilfered Pizza Sauce Recipe (updated 5/28/2016)

  • 28 Ounce can of crushed tomatoes
  • 28 Ounce can of whole tomatoes
  • 3 Tbsp olive oil
  • 1 Tbsp honey (or sugar)
  • 1/4 Cup grated Romano (25g)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3/4 tsp salt (4.5g)
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp marjoram (we all need more marjoram in our lives)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Seed whole tomatoes, if necessary, and crush by squishing manually. Mix everything in a pot and cook over low heat, stirring often, until sauce is reduced to a good consistency for making pizza. This usually takes roughly forever. If you later decide you want some pasta instead of awesome homemade pizza, just add a little water to the sauce.

The Reverend Horton Heat - Five-O Ford