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Basic Pizza Sauce

15-ounce can tomato sauce
1/4 t dried oregano
1/4 t dried basil leaves
1/4 t dried thyme
1/4 t garlic powder
1/4 t salt
1/8 t ground black pepper
1 bay leaf
1/2 t lemon juice
1 dash onion powder

Combine the tomato sauce with the spices and lemon juice in a small saucepan over medium heat. Heat the sauce until it starts to bubble, then turn the heat down and simmer, covered, for 30 to 60 minutes until it reaches the thickness you like.

Several Seasons Pizza Sauce

2 T olive oil
1/2 t salt
1/4 t pepper
1 t oregano
1/2 t parsley flakes
1 t Italian Seasoning
1 large can tomato paste (12 oz.)
1 large can tomato sauce (15 oz.)
1 large can water (the smaller of the two)
1/8 t garlic powder
1 t Spaghetti Sauce Seasoning (optional)
1/2 t sugar

Combine all ingredients and simmer 30 to 45 min. Let cool completely.

The Major's Pizza Sauce

1 can Tomato paste
1 T Marjoram
3 C Water
1 T Oregano
1 C Olive Oil
1/4 C Brown sugar
1/4 C Raw onions (chopped)
1 T Black pepper
1 Clove garlic (chopped)
1/2 C Parmesan cheese (grated) Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes.

Garlic Lover's Pizza Sauce

3 T Olive Oil
1/2 C Onion; Minced, 1 Md.
1/2 Green Pepper; Minced
3 Cloves Garlic; Large, Minced
1 1/2 C Water
6 oz. Tomato Paste
1/2 t Basil, dried
1/2 t Oregano, dried
1 t Parsley, dried
Salt & Pepper, to taste

Pour the oil into a deep, heavy skilled over medium-high heat. Add the onion and green pepper then cook and stir for about 5 minutes. Add the garlic and continue to cook, stirring, until the vegetables are tender. Add the water and then stir in the tomato paste. Sprinkle the sauce with the basil, oregano, and parsley. Lower the heat and let simmer for about 5 minuts. Add the salt and pepper to taste. If desired, add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring often, about 30 minutes or until the sauce if very thick.

Pizzaiola Sauce

2 1/2 tb olive oil
4 oz finely chopped onions
2 1/2 ts finely chopped garlic
2 1/2 pounds Italian plum or whole-pack tomatoes, coarsely chopped, undrained
2 tb tomato puree (level)
2 1/2 ts dried oregano (crumbled)
2 1/2 ts fresh basil, finely cut
1 bay leaf
2 ts sugar (scant)
2 1/2 ts salt
freshly ground black pepper

Heat the 2 1/2 tablespoons of olive oil in a medium-sized enamelled or stainless-steel saucepan and cook the finely chopped onions in it over a moderate heat, stirring frequently, for 7 to 8 minutes. When the onions are soft and transparent but not brown, add the finely chopped garlic and cook for another 1 to 2 minutes, stirring constantly. Then stir in the coarsely chopped tomatoes and their liquid, the tomato purie, oregano, basil, bay leaf, sugar, salt and a few grindings of black pepper.