Pizza Sauce Recipe - Chef John's Secret Pizza Sauce Recipe

MrEzstuff Says:

Mar 25, 2012 - now, its a secret to 56k people

fkarenxxx Says:

Mar 28, 2012 - Is it me or does he sound close enough to Seth rogen

fdesouchecom Says:

Apr 1, 2012 - It could work but I find it a bit strange when I eat spaghetti and it reminds me of pizza, that's because you shouldn't put so many spices in a spaghetti sauce, I usually only take the tomato sauce and add some garlic and maybe some basil leaves while it's simmering. But San Marzano tomatoes are a must for any kind of sauce, you can't skip on that.

pinoy7tfc Says:

Apr 1, 2012 - HEY! im from new jersey :(

ankh428 Says:

Apr 2, 2012 - Isn't the sugar supposed to turn down a little bit the acid taste of the tomatoes? i mean, instead of the baking soda.... not an expert, just something i heard from an italian guy.

wwiiolsvart Says:

Apr 2, 2012 - Can i freeze this?

ravenholdter Says:

Apr 4, 2012 - Lol at New Jersey

speedstick77 Says:

Apr 4, 2012 - Thank you for including anchovies. YUM!

tabbycat45 Says:

Apr 4, 2012 - "we should make it a real state!" Omg hahha

EmilKGY Says:

Apr 5, 2012 - Yeah, the sugar does counter the acidity, but the baking soda wont affect the flavor profile as much because you add so little of it. That's my guess, at least.

FunnyGals1000 Says:

Apr 5, 2012 - You have an immune system, use it. :)

egmorox13 Says:

Apr 7, 2012 - jersey girl here. hahaha. nice dig at our state. And great sauce :D

Vanghool87 Says:

Apr 10, 2012 - I make my own pizza sauce but what i do is puree all my ingredients and simmer the sauce for half an hour.

MrIrisx3 Says:

Apr 11, 2012 - Great recipe thanks!

Zalman1337 Says:

Apr 12, 2012 - Tell that to Freddie Mercury.

starryknight Says:

Apr 18, 2012 - Sure can. Pizza sauce will keep for many months in the freezer.

zaireanboy Says:

Apr 19, 2012 - Hi chef john,could u please post the recipe of the beef wellington?Thank you!

TheHantuDemon Says:

Apr 24, 2012 - The chemistry of the baking soda is sound. It does reduce the amount of acid in the sauce. Adding sugar just affects our taste perception, making it seem more mellow and less sharp but it is still remains just as acidic chemically.Word of advice, adding too much baking soda (more than 1/4 tsp) will affect the texture and colour of the dish, as the raised pH (lower acidity) will permanently change the structure of the proteins in the sauce, and will make the tomatoes turn an unappealing brown.

telescopereplicator Says:

Apr 27, 2012 - Anchovies...!Hurray !And I love the fact he advertises for real Italian produce. Ofcourse, only the real stuff ! I have been in Italy, tasted the real cuisine. It's like going to heaven and discovering everything I missed out on, for the last 45 years...!!! NOT using genuine Italian produce but buying stuff from your local supermarket is like getting a cardboard Ferrari for your birthday. Looks fine, at first glance, but then it all falls apart when you get in.....

nunoyobiznis Says:

May 11, 2012 - chef john, u made this on my 13th birthday :O I now luv u even more =^-^=

Dorisequador Says:

May 17, 2012 - I hope he washed his hands LOLI use a blender..

nunoyobiznis Says:

May 20, 2012 - :P~

beereaters Says:

May 22, 2012 - New Jersey... BURN!!!

WhoIsYade Says:

May 22, 2012 - This looks sooo unbelievable good I'm gonna try it on a pizza baking party.

GMasis001 Says:

May 22, 2012 - no cayenne???!