Patrick’s Pizza Sauce

• 1 x 28 oz can Cento’s* whole peeled tomatoes
• 1 x 14.5 oz can Cento’s* petite diced tomatoes
• 2 x 6 oz cans Cento’s* tomato paste
• 1 tbsp chili paste
• 1 tbsp Extra virgin olive oil
• 1 tsp fish sauce
• 1/2 – 1 cup warm water

Spices: As measured, or to taste**

• 2 tsp salt
• 1 tsp basil
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp thyme
• 1 tsp black pepper
• 1.5 tsp garlic powder or 3 cloves garlic, crushed
• 1 tsp sugar, brown sugar, or honey

*I consider Cento tomatoes to offer the best taste of all the brands of canned tomatoes I have tried. They are generally pricier than your generic brands, but will yield a superior sauce. Other, more expensive tomatoes are not worth the price – IMO they are generally not as good as Cento’s, too pricey, or both.

**The seasoning amounts I provided offer a reasonable balance of flavors. It is up to you, the cook, to determine what you prefer in your sauce. A good pizza sauce should emphasize a rich tomato flavor without being overbalanced by other flavors.

Blend or crush the can of whole tomatoes – whether by food processor, blender, or by hand.

Combine all the ingredients into a large, heavy-bottomed sauce pan. Mix together and heat on medium-low until sauce begins to simmer. Reduce to the second-lowest heat setting and partially cover the pot. Simmer the sauce until it has reduced enough to scoop easily with a spatula, or when you judge it to have the desired thickness. Taste and add additional seasoning as needed.

Allow to cool before storage. Keeps well refrigerated or frozen.