Mazzio's - Cyo Pizza Sauce: Ken's Spicy Red Recipe

Measure and mix

Pour the 28 oz tomato puree and 6 oz tomato paste into a medium saucepan. Add 1 cup of water and whisk vigorously until the paste is fully incorporated and the mixture is smooth and uniform.

Add dry seasonings

Stir in 2 tsp kosher salt, 1 tsp granulated sugar, 2 tsp granulated garlic, 1 tsp onion powder, 1.5 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried parsley, 1 tsp crushed red pepper flakes and 1/2 tsp freshly ground black pepper. Whisk to evenly distribute the spices through the sauce.

Add liquid heat and oil

Add 1 tablespoon hot sauce and 1 tablespoon extra-virgin olive oil to the pan and whisk to combine. The hot sauce provides a bright, sharp heat while the oil helps mouthfeel and coating on the dough.

Bring to a gentle simmer

Place the saucepan over medium heat and bring the sauce to a gentle simmer, stirring occasionally so nothing sticks to the bottom. Once simmering, reduce heat to low.

Low simmer

Let the sauce simmer uncovered on low for 20–25 minutes, stirring every 3–5 minutes, until it thickens slightly and the flavors meld. If the sauce thickens too much, add up to 2 tablespoons of water to reach desired spreading consistency.

Finish with acid and taste

Remove the pan from the heat and stir in 1 teaspoon red wine vinegar. Taste the sauce and, if needed, add up to 1/2 teaspoon additional sugar (optional) or a pinch more salt to balance acidity and heat.

Cool and store

Allow the sauce to cool to room temperature before using on pizzas. For best flavor, refrigerate in an airtight container for at least 2 hours (or overnight). Sauce will keep refrigerated for up to 7 days or frozen up to 3 months.