Chicago Pizza Sauce

Unlike New York styler or Neopolitan pizza sauce, which is uncooked. A traditional sauce for Chicago tavern-style pizza is cooked sauce, that is packed with tons of herbs and a hint of sweetness. Check out my take. Read the recipe below, or..

Recipe Details:

Serves: 8

Cook Time: 30 minutes

Difficulty: Easy

Ingredients:

1 28 oz can of San Marzano Tomatoes (whole peeled or crushed)

4 oz Tomato Paste

5 garlic cloves, minced

Tsp each of dried basil, dried oregano, & dried thyme

1/2 tsp crushed red pepper flakes

2 tbsp fish sauce

1 tbsp sherry vinegar (sub red wine vinegar if needed)

2 tbsp butter

2 tbsp olive oil

salt and pepper to taste

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1. Ingredients Preparation:

   • Heat butter and olive oil in a medium saucepan over medium heat until the butter is melted.

   • Add minced garlic, a pinch of salt, and red pepper flakes. Cook for 2 minutes until fragrant and lightly golden.

   • Stir in tomato paste and cook for 3-5 minutes.

2. Cook the Sauce:

   • Add crushed tomatoes, another pinch of salt, dried herbs of your choice, and fish sauce.

   • Bring the mixture to a boil, then reduce to a simmer.

   • Simmer for 15-20 minutes.

3. Blending and Seasoning:

   • Remove the sauce from heat.

   • Blend with an immersion blender until smooth.

   • Season with vinegar, additional salt, and pepper to taste.

4. Cooling and Storing:

   • Let the sauce cool to room temperature.

   • Store in the refrigerator for up to a week or freeze for up to 3 months.