Reviewed: Oct. 17, 2008

Very easy and very flavorful, we will use this again.

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fasteddie85


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Reviewed: Oct. 2, 2008

I love this pizza sauce! It makes enough for two 14" pizzas. My family only eats one at a time, so I froze the remainder. I just used the leftover sauce last night and it was great!! I cut down the water to 1 cup, as well (given the amount of oil in the recipe, the extra 1/2 cup of water would have made it too runny).

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Robin

	Cooking Level: Beginning
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Reviewed: Sep. 16, 2008

perfection.

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MommyofGianni

	Cooking Level: Expert Home Town: Colorado Springs, Colorado, USA Living In: San Diego, California, USA
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Reviewed: Aug. 21, 2008

I love this sauce. I only add a small amount of water as I like a really thick pizza sauce.

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Jessi


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Reviewed: Aug. 17, 2008

Easy, just like it says, and fast too. I let it set over night and then used it on Jay's Signature Pizza Crust. It was a great combination. Now I keep the sauce on hand in the refrigerator and make flour tortillas pizza's as a quick lunch or snack for the family.

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Karie Greene


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Reviewed: Aug. 17, 2008

I used half the water and my sauce was still very thin. Next time I will only use about a cup or so of water. Very tasty though and you have enough for about two pizzas.

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Chels

	Cooking Level: Intermediate Living In: Flagstaff, Arizona, USA
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Reviewed: Aug. 15, 2008

WOW! I just made this for the first time and it has to be the best pizza sauce I ever tasted. Even better than my favorite pizzeria. I was not expecting anything because the sauce really didn’t taste good at all when I put it on the pie. I cut the water down to 3/4 cup as recommended by others.

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Chris D.


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Reviewed: Aug. 12, 2008

This was an excellent base!!! I made a lot of changes as far as amounts, but the ingredients themselves were mostly unchanged. I used 2 cans of tomato paste, reduced the water to 1 cup, and added a full tablespoon each of dried oregano, basil, and rosemary. I also added a teaspoon each of sugar and dried parsley. I used it on "Quick and Easy Pizza Crust" from this site, topped it with cheese and crumbled Italian turkey sausage, and it was AWESOME!!

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KychynWych

	Cooking Level: Expert Home Town: Wrightwood, California, USA
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Reviewed: Aug. 3, 2008

i was surprised. it was pretty good. i'm not a big fan of the rosemary, but i did't let it sit for hours like i was supposed to. my picky daughter actually liked it.

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Liza

	Cooking Level: Intermediate
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Reviewed: Jul. 30, 2008

Quick and simple. I also cut the water down to 3/4 cup at first to see how thick it was and it was much thicker so I added another 1/4 cup and it was just right. I will have to try the flour binding recommendation but if you make this sauce in advance, like the night before pizza night, the flavors will be much better.

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Rosemary's Chef


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Reviewed: Jun. 28, 2008

This sauce is definitely better after it ages a little. I froze what I didn't use and thought the defrosted sauce was much better than the fresh sauce. I used less water (1 cup) and reduced the oil to 1/4 cup. The sauce is an improvement over store bought kinds.

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Sheri S.

	Cooking Level: Intermediate Home Town: Novato, California, USA Living In: Tigard, Oregon, USA
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Reviewed: Jun. 18, 2008

Great recipe, I don't like red sauce but this turned out wonderful.

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jsracer

	Cooking Level: Expert Home Town: Charlotte, Michigan, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Apr. 16, 2008

This was an easy, tasty recipe using stuff I always have, and a batch costs about $.50 to make. The only recommendations I have are: reduce the water to 1 cup and olive oil to 1/4 cup (we like thicker sauce). I used italian seasoning instead of the herbs because it's all I had. I put in one clove of garlic but wished I hadn't as that's all we could taste while eating our pizza (and we LOVE garlic). So next time I make this recipe (and there will be a next time) I'll leave out the garlic. Thanks!

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BRWNEYEGRL46

	Cooking Level: Intermediate Home Town: Prairie Du Sac, Wisconsin, USA Living In: Genoa, New York, USA
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Reviewed: Apr. 9, 2008

I mixed what I had left of the "Exquisite Pizza Sauce" with the "Easy Pizza Sauce I" recipe and it happened to be the best pizza sauce ever. I left out the anchovy paste and the marjoram from the Exquisite Pizza Sauce and the rosemary from the Easy Pizza Sauce I, those where the only modifications that I made. My family was personally very pleased with the results.

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gracie&gabrielsmommy

	Cooking Level: Expert Home Town: Fort Worth, Texas, USA
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Reviewed: Apr. 9, 2008

Very, very good. Husband and 2 1/2 year old loved the pizza made with this sauce. And the house smelled fantastic while pizza was baking. After reading alot of reviews, I doubled the recipe, but didn't double oil and water- came out great.

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NMB3

	Cooking Level: Intermediate
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Reviewed: Apr. 2, 2008

Very good sauce, but use less water.

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Joanne W.

	Cooking Level: Expert Home Town: Saint Charles, Missouri, USA Living In: Saint Peters, Missouri, USA
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