I live about 1 hour from my favorite pizza joint, so I decided to make my own sauce recipe for the days that I can't have the real thing (because let's face it, nothing beats the real thing). After many attempts (10 full batches, to be exact) at adjusting my recipe, this is what my taste buds came up with. I hope you will give it a try and enjoy it as much as my family and I do. For the ultimate pizza experience use Brothers® pepperoni and Mozzarellissima® pizza cheese.

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Working in batches, puree onions, celery, mushrooms, and garlic and 1/4 cup chicken broth in a food processor until smooth, adding more chicken broth as necessary.

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  • Stir vegetable puree and remaining chicken broth together in large pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.

  • Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.

  • Whisk oil and flour into tomato mixture until pizza sauce is smooth.

Cook's Notes:

For a spicier sauce add more pepper; for a sweeter sauce add more sugar.

Freeze the sauce by dividing it into medium freezer bags using 1 cup of sauce per bag. To re-heat frozen sauce, heat in small sauce pan, whisking occasionally.

Nutrition Facts

201 calories; protein 3.4g 7% DV; carbohydrates 17.1g 6% DV; fat 14.4g 22% DV; cholesterol 2.7mg 1% DV; sodium 1492.4mg 60% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2014
I make this sauce on a regular basis. Delish. A taste of home;) Read More
(4)

Most helpful critical review

Rating: 3 stars
10/28/2015
There is way too much salt in this recipe. The colour is completely wrong. This sauce comes out a fairly bright red so there's definitely too much tomato paste. I'm making another batch tonight and this time I'm making the following changes- using 1.5 cartons reduced sodium chicken broth and 1.5 cartons reduced sodium beef broth (this should help with browning) only adding celery salt and seasoning salt to taste and finally replacing 1.5 cans of tomato paste with 1.5 cans of additional celery/onion/mushroom puree mixed with a bit of flour. Hopefully these changes should give me something more along the lines of what I'm used to both in taste and appearance. Thanks for the base to work with Mel! I know you put a lot of effort into it. Read More
(2)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2014
I make this sauce on a regular basis. Delish. A taste of home;) Read More
(4)
Rating: 5 stars
11/10/2014
This sauce tastes awesome while cooking -- here's to hoping it tastes just as good, if not better, complemented by pizza toppings for a birthday supper I'm having with my lover on Wednesday. I esp. appreciate how easy simple this recipe keeps it -- all ingredients are easily found, most of them in my fridge or spice rack. Instead of celery salt, I used celery seed (since I buying herbs, salt and salted herbs is redundant). I also used a can of mushrooms instead of fresh, since that was what I had. The tomato sauce was from sauced I stewed down from rescued tomatoes at home. In the quantities stated for pepper and sugar, the sauce is spicier than it is sweet. I don't like my savory foods to be sweet 9/10, and I would still cut the pepper down to 1/4 cup and maybe up the sugar to 2/3 cup. The recipe is also bigger than it might originally seem if you don't note that the broth accounts for more of the volume than the tomatoe sauce -- different than typical pizza sauce. My guess is this made around 24 cups of sauce. Easily enough for a year of casual home pizza-ing. Read More
(2)
Rating: 3 stars
10/28/2015
There is way too much salt in this recipe. The colour is completely wrong. This sauce comes out a fairly bright red so there's definitely too much tomato paste. I'm making another batch tonight and this time I'm making the following changes- using 1.5 cartons reduced sodium chicken broth and 1.5 cartons reduced sodium beef broth (this should help with browning) only adding celery salt and seasoning salt to taste and finally replacing 1.5 cans of tomato paste with 1.5 cans of additional celery/onion/mushroom puree mixed with a bit of flour. Hopefully these changes should give me something more along the lines of what I'm used to both in taste and appearance. Thanks for the base to work with Mel! I know you put a lot of effort into it. Read More
(2)
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