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Firehouse Pizza Sauce
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- #10130
This is a simple no-cook sauce that can be used on any pizza crust (homemade or purchased) and topped with your favorite toppings. Since the flavor develops over time, you can make this 1-2 days ahead of time if desired (store in refrigerator and bring to room temperature before using).
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
1 can (6 ounce size) tomato paste
3/4 cup warm water
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
1 tablespoon honey
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon crushed red pepper flakes
salt, to taste
1 teaspoon anchovy paste, optional
directions
Combine all the ingredients in a bowl and mix well. Let stand for 30 minutes at room temperature. The sauce can be made ahead of time and refrigerated. Let it come to room temperature before using.
Spread the sauce over pizza crust and add toppings as desired.
nutrition data
50 calories, 1 grams fat, 9 grams carbohydrates, 2 grams protein per serving. This recipe is low in fat.
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reviews & comments
September 20, 2019
Iâve used this recipe for years and our family loves it! Iâm looking for advice on freezing it for future use!
October 11, 2008
Excelent for a quick recipe
March 29, 2008
This was a really good sauce. I like sauce with a little kick and this has it. The kids however, thought it a bit too spicy.
February 23, 2008
This is GREAT recipe! No kidding. I made a few changes because I didn't have marjoram . . . so, no marjoram, and I forgot the honey, but I didn't miss either. Next time, I'll try to add both to see which way I prefer. But I loved this. Oh, and I didn't have onion powder so I sauted diced onion in a little olive oil until clear and added the chopped garlic to that. Then I blended the other ingredients in. Also, I wanted to make two pizzas and I like chunky tomatoes so I added one can of DelMonte Diced Tomatoes with Basil, Oregano and Garlic. Finally, I mixed the sauce before I ran up to the store for the pizza toppings so it was ready to go when I got back. I plan to use the leftover sauce for my bread as a dipping sauce for tomorrow night's supper. Thanks for a great recipe. ( :
January 23, 2008
After experimenting for years to perfect a great pizza dough I then started out on a search for the greatest pizza sauce. I tried about 50 different ones, and this was the best. Give it a try and find out for yourself.