Here is a sauce I made recently; it was good!

1 small onion, diced
2 TB olive oil
1 12 oz. can tomato paste
1 14.5 oz. can crushed tomatoes or tomato puree
1/4 cup water
1 t. crushed dried oregano
1/2 t. crushed dried marjoram
2 cloves garlic, minced
a large pinch of salt to taste
1 TB sugar
1 TB dried Italian seasoning

note: I also added 1 t. Penzey's pizza spices; good if you have it, but not absolutely necessary.

Over medium heat, saute onion in olive oil until golden. Stir in remaining ingredients and bring to a boil. Lower heat and simmer for 15 minutes or until sauce is desired thickness. Cool before putting on pizza. Freeze extra sauce.
Makes 3-4 cups.

based on a recipe from the Big Oven web site

If you have a hand held blender , you can put a can of tomatoes in a bowl and use the blender to puree them in a couple of seconds. I have a son who will not eat chunks of tomatoes either but he will eat chili, spaghetti, and pizza which all involve tomatoes in one way or the other. He will not even touch a fresh tomato to save his life. Since his kidney transplant in 2000 he has eaten things he would not eat before the transplant but tomatoes are not one of them.

Teresa, that sounds perfect. Thank you!

I'm going to save Teresa's recipe too..
Though for canned sauce I use Glen Muir's Pizza Sauce. The boys even love it over hot pasta, since it has very few recognizable chunks..LOL

blueiris24:

Here is another recipe that doesn't have tomatoe chunks.
I used it in my Pizzeria.

Pizza Sauce and Spaghetti Sauce ( Gravy )

You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso, Chento

Pizza Sauce

1 Large can of Tomato Puree and Crushed Tomatoes
I use Powdered Spices now, and get the same results
ADD:
1 level teaspoon Garlic pwd.
(add more later to taste)
1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if it tastes too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong.
1 teaspoon of Parsley,
1/2 teasp. basil.
1/4 teasp. black pepper.
½ teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, when done , after 1/2 hour.
Continue for Spaghetti Sauce

This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks.
½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

Ciao: LOU
Any questions ? Send me an email.

blueiris24:
Part of the recipe dissapeared.
Add this to the beginning:
Place the 2 cans of tomatoes in a Large Pot and
add all the ingredients.
Simmer for about1/2 hour.
LOU

HEY LOU!!! Good to see you! I immediately thought of you when I read the title! :)

Adapted from my grandmother:

VITTORIA'S PIZZA SAUCE
For one large sficione or maybe two smaller pizzas

Ingredients

2 Tbs extra virgin olive oil
1 Tbs butter
½ cup onion, chopped
¼ cup celery, diced
1 8-ounce can Italian-style tomato sauce
1 6-ounce can tomato paste
2 cloves roasted garlic, smashed
2 Tbs fresh-grated Parmigiano Reggiano
2 Tbs fresh basil, chopped
2 Tbs fresh oregano, leaves stripped form the stem,
finely chopped
½ tsp salt
½ tsp brown sugar
½ tsp cayenne pepper
¼ tsp fresh-ground black pepper
1 small, whole bay leaf
1 tsp fennel seed, preferably cracked

Directions

In a large skillet, melt butter with the oil. Add the onion and celery and sauté until soft and transparent.

Add tomato sauce and tomato paste and stir until smooth.

Add remaining ingredients and bring to slow simmer.

Simmer for 30-60 minutes.

Remove the bay leaf.

Joe

This is my favourite Pizza Sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

My Pizza Sauce
==============
1 can quality tomatoes
1 to 2 cloves garlic minced
1/8 teaspoon fennel seeds
1 tablespoon oregano
2 tablespoons olive oil
salt and pepper

Puree tomatoes using blender or stick blender.

Add minced garlic

fresh ground fennel seeds

oregano, salt and pepper and olive oil. Blend just to mix.

Taste for seasoning and add more if required.

OMG Lou, I am so happy to see you back here. I was really worried. Where have you been? Didn't your mother teach you to get in touch every now and then. We women worry you know. Now that you're back we can get back to normal and talk about pizza and other important things.

Now then, enough about you, lets talk about me. I was on a brief trip in Rhode Island and ate pizza in several places. I am ashamed to admit it but I think I have to say that RI Pizza beats New Haven pizza, and I have been dying to ask you, Lou. What's up with the crispy, chewy, lightly cheesy, homemade taste of pizza in Rhode Island? It seems to me that the sauce is richer and I wonder if they put just a tad of parmejan cheese on the crust before adding the sauce. I also wonder if it was grilled and not put in an oven. Or the oven was super hot or coal-fired. Any way, welcome back Lou!

Good to see Lou posting again!

This is the recipe I love:

Pizza Sauce
source Cooking Light 9/06

Cooking Spray
1/4 c finley chopped onion
1 garlic clove, minced
1/4 c dry white wine
2 T tomato paste
1 tsp dried oregano
1/8 tsp freshly ground black pepper
1 14.5 oz can crushed tomatoes
1 T chopped fresh basil
1/2 tsp balsamic vinegar

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan and saute 3 minutes or until tender. Add garlic to pan and saute 30 seconds. Stir in wine, cook 30 seconds. Add tomato paste, oregano, pepper and tomatoes. Reduce heat and simmer for 20 minutes or until thick. Remove from heat, stir in basil and vinegar. Cool. Yield: 1-1/3 cups of sauce.

Linda

Ours is pretty simple:

I sauté some sliced garlic in olive oil, add a can of crushed tomatoes, a generous amount of dried basil, some salt and pepper, and a pinch of red pepper flakes. I bring it to a slow boil, reduce the heat and simmer until the oil just emulsifies with the tomato liquid.

This is our all-purpose red sauce. I make pizza with it, use it on pasta, and in other recipes, like chili.

LOL, mimsic!
I think every state has a different take on pizza.
I went to college in Ohio, and I never had pizza like that. Like a saltine cracker with sauce, pepperoni and grated cheese. That was a long time ago, maybe it is more like our NY pizza now. But what a shock!