Rating: 5 stars 4.8
135 Ratings
  • 5 star values: 121
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

This is my new and improved version. And by 'new and improved,' I mean 'old and secret.' Here is my top-secret formula. The next time you're making homemade pizza, you might as well make some sauce too.

Recipe Summary

20 mins
35 mins
55 mins
3 cups


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes.

  • Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally.

  • Stir baking soda into pizza sauce, mixing until thoroughly combined.

Cook's Notes:

I think San Marzano tomatoes from Italy are the world's best sauce tomatoes, without a doubt.

The baking soda is supposed to mellow out the sauce a little bit, make it less acidic, and possibly prevent heartburn.

Nutrition Facts

54 calories; protein 1.2g; carbohydrates 4.9g; fat 3.7g; cholesterol 0.8mg; sodium 194.3mg. Full Nutrition