Simple Pizza Sauce or Marinara (with meat sauce and mushrooms)

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    Mike Nolan
    Keymaster

    This is a simple pizza sauce recipe that I’ve been using for my sheet pan pizzas. This makes enough sauce for 3 15×21 sheet pan pizzas, about 7 ounces per pizza. It freezes well.

    1 15 ounce can tomato sauce
    1 4 ounce can tomato paste

    To this I add the liquid from a 15 ounce can of diced tomatoes, which is about two tablespoons. If I don’t have that, I add 2 tablespoons of water. (The diced tomatoes will go on the pizza later on.)

    1 tablespoon dried oregano
    1 teaspoon dried thyme
    1 teaspoon dried basil
    1/2 teaspoon powdered marjoram

    Bring to a boil, then reduce heat and cook for 10 minutes.

    When making the pizza, I spoon the sauce onto the pizza in several places, then use a small pastry brush to spread the sauce around the dough.

    To turn this into a marinara sauce for spaghetti I use:

    1 15 ounce can tomato sauce
    1 4 ounce can tomato paste
    1 15 ounce can diced tomatoes (juice included)
    2 4 ounce cans mushroom stems and pieces (juice included)
    1 pound of ground beef, browned and drained
    1 tablespoon dried oregano
    1 teaspoon dried basil
    1 teaspoon dried thyme
    1/2 teaspoon powdered marjoram

    Cook as above. Serves 4-6.

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