Mazzio's - Cyo Pizza Sauce: Sweet Red Marinara Recipe

Combine tomatoes

Pour the 28 oz crushed tomatoes and 2 oz tomato paste into a medium saucepan and stir to combine until the paste is fully incorporated and there are no streaks.

Add 2 tablespoons granulated sugar, 1 teaspoon honey and 1 tablespoon red wine vinegar to the tomato mixture. Stir well to dissolve sugar and balance acidity; the sauce should taste mildly sweet and tangy.

Sweat aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/4 cup finely minced yellow onion and cook, stirring occasionally, until translucent and just beginning to brown, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant; do not let the garlic burn.

Transfer the softened onion and garlic into the saucepan with the tomatoes. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/4 teaspoon granulated garlic, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using). Stir thoroughly to integrate the seasonings.

Place the saucepan over low to medium-low heat. Bring the mixture to a gentle simmer, then reduce heat to low. Let simmer, uncovered or partially covered, for 15–20 minutes, stirring every 3–4 minutes to prevent sticking and to develop flavor.

If the sauce is too thick for spreading on pizza, stir in up to 1/4 cup water a tablespoon at a time until you reach a smooth, spreadable consistency. Taste and adjust salt, sugar, or vinegar as needed to achieve a balanced sweet-red marinara profile.

Remove from heat and stir in 1 tablespoon finely chopped fresh basil, if using. Let cool to room temperature before using on pizzas — warm sauce can make dough soggy.

Use immediately on pizza, or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently before using.