As I just mentioned in my reply on this thread...
http://www.pizzamaking.com/forum/index.php/topic,11639.msg107143.html#msg107143here is how to make a sauce to be proud of, that people will call the best sauce on a pizza they ever had. I gave some reasons for the recipe there, but to add another I have taken a lot out of this site and it would be great to see the people who have helped me benefit from a better sauce. As I said there so many just never try, or think what the pizza shop does is a good sauce. I'll tell ya once I started making pizza the one thing I can't get by in the shops is the sauce. I've read people who think whole peeped tomatoes are cooked and ready to use. They are blanched for 3 seconds to remove the peel, far from anything close to cooked! The other thing you'll see answered below is the age old q, to season early to let the spices bond, or season at the end for the fresher flavors. The answer is a combo of both for a base and fresh later. Hope you try it, let me know, and never add it warm to a skin!
MEATLESS SAUCE
1tbs olive oil, smear around bottom. Med high heat until hot.
5.5 tbs chopped onion, sauté about 2-3 mins until slightly brown
Add 2-2.5 tsp, 3 large cloves, fine chopped garlic. Saute’ about 1 minute as it will brown fast.
Add 35 oz can whole peeled tomatoes (cento is my usual) with basil leaf, remove leaf.
Add 15 oz can plain tomato sauce. (Hunts is fine)
Cut tomatoes, then smash with potato smasher, circular motion hard against pan.
Add 1.5 tsp dry, or 2.5 tsp fresh chopped parsley.
Add 1 1/4 tsp sugar.
Slowly bring to boil, reduce to medium heat so boil stays steady. Continually stir and smash. Relax on this though as what is whole and lumpy now will break down.
Boil uncovered 5-6 mins. If reduction is too rapid 1/2 cover with lid, but remember there's a lot of water to rid in this period.
Continue to boil 5 more mins. If you have 1/2 covered 5 mins ago remove
uncover for 1 minute for final reduction. When it smells more like cooked tomatoes,
not tomato soup, lower heat. Total boil time 12-15 mins.
Chop and add 3 large basil leaves, ½ tsp, or 1 tsp dry.
Add another ¾ tsp dry parsley or 1 ½ tsp fresh chopped.
Add the following all at once
½ tsp garlic powder.
1tsp dry or 2 tsp fresh chopped oregano.
2 shakes Italian seasoning.
1 shake thyme
2 shakes dry red pepper.
6 shakes black pepper.
2 shakes salt.
2 tsp red wine, pinot noir is nice.
½ tsp parmesan/ or Romano cheese. (or combo of 2)
Cover and simmer on low heat 1.5- 2 hrs. Just a couple bubbles should be coming up within 20 minutes. If sauce gets too thin for your liking uncover, you have complete control over thickness during this 2 hr period.
Before serving or, removing from heat for later use, add another ¼ tsp oregano and a pinch of fresh basil. Manja!
