Becky I prefer a non cooked pizza sauce. The 6-1 are perfect for pizza sauce.

You can play with the different herbs to suit your own taste.

Home Cookin Chapter: Recipes From Thibeault's Table

My Pizza Sauce
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1 28 oz can quality Italian Tomatoes
2 cloves of garlic
fennel seed
oregano
Basil
2 to 3 Tablespoons olive oil
salt and pepper
hot red pepper flakes (Optional)

Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano,basil, olive oil, salt pepper and red pepper flakes if using, and mix together.

NOTE: I use a stick blender and blend all of these ingredients right in the can.

Hey Becky! I have taken to just eating it out of the can with a spoon, LOL. And I don't much like tomatoes - too much acid, in general, except for this brand!

Sometimes I make a raw sauce like the one Ann posted. Let it sit for 15 minutes or so for the flavors to meld.

To make a cooked sauce: heat a TB or so of olive oil in a saucepan, add in some crushed garlic and heat on low for 3 minutes or so; add in the tomatoes, basil, oregano, fennel, salt and pepper and maybe a smidgen of sugar, along with the hot pepper flakes if you want some heat. Simmer the sauce on low for 15-20 minutes - that's all. Let it cool. If it seems to thin, add in a spoonful of tomato paste.

Spread the cooled sauce on your pizza, add cheese and toppings, then bake in your usual manner. For me that is on a pizza stone heated in a 500 degree oven for 30 minutes or more.

Most resources that I have read recommend you do not cook the pizza sauce for hours and hours. The taste is fresher if only cooked 15 minutes or so. And that means you get more of the great taste of these fantastic tomatoes.

Teresa

Well. I like a cooked pizza sauce....but I wouldn't turn down a non cooked or even one made from just sliced fresh tomatoes....but I digress...
I use a fry pan to thicken up the sauce and sautee about
1/4 cup of finely chopped onion until soft in
2 T olive oil..and add
2 cloves of fresh garlic either through a press or grated.
1/4 cup dry red wine
1 can of chopped tomatoes...or some call it crushed tomatoes
About 1 teaspoon of dried basil or a tablespoon of fresh chopped basil
1/2 teaspoon of dried oregano or 1 tsp fresh.
Simmer and stir until as thick as you like it....I like it very thick.
Correct seasonings....depending on the wine you added you may want to add a little wine vinegar....or if the tomatoes are not sweet a little sugar.....but with 6 in 1 I don't think you will want to add sugar.
I think the fresh sauteed onions and fresh garlic sauteed in the oil are what make thi sauce....the sauteeing brings out the flavor and the oil captures it to be par5t of the sauce.
Enjoy....and get some good bullalo mozzerella to top it with!
Linda C

I like my sauce cooked, raw or somewhere in between, so I am not much help. I reccommed making several using different methods until you find one you love!

Alexa

must......eat......6 in 1s......so what did you end up doing?

I always just saute thinly sliced garlic in olive oil, add the tomatoes (I love 6-in-1), then add s&p, a little oregano, a little basil, celery seed (I love the fresh taste it adds), and parsley. And if I'm opening a bottle of red wine, a little bit of that goes wonderfully in sauce, too. Then just simmer for about 15 minutes and it's done!

Lori :D

Now I'm craving pizza!

Thanks for all the ideas! In the end I decided that Linda's explanation of cooking the onions in olive oil to incorporate the flavors made sense. So I minced a small red onion and caramelized it in some olive oil, then added pressed garlic, the tomatoes, red pepper flakes, s & p, a palmful of Italian seasoning and a pinch of sugar and just heated it on low until it started to steam.

It was really good - I used a nice sourdough bread as the base with more caramelized onions, browned sweet sausage, kalamata olives and sliced mushrooms. There's enough sauce for another meal in the freezer too :-)

The only thing I forgot was the red wine, so I'll try to remember that next time.

Thanks again for all the input - I think I probably would have cooked it too long if left on my own.

Becky