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Spinato's Pizza Sauce
(aka Aurelio's)
Approx. 4 Cups

(enough for 3 or 4 14" pies)
Alternative Ingredients are listed in Red

Qty Size Ingredient
28 oz DiNapoli San Marzano Style Plum Tomatoes w/Basil *
4 lbs San Marzano, Plum or Pear Tomatoes (~20 large)
1 6oz Can Tomato Paste
1 cup Chopped Sweet Onion
4 cloves Fresh Crushed Garlic
4 tbls White Sugar
3 tbls Dark Brown Sugar
3 tbls Balsamic Vinegar
3 tbls Fresh Squeezed Lemon Juice
2 tbls Extra Virgin Olive Oil
4 lg Bay Leaves
2 tsp Kosher Salt
1 tsp Sweet Basil
1 tsp Oregano
1 tsp Rosemary
1 tsp Thyme
½ tsp Crushed Fennel
½ tsp Ground Coriander
½ tsp Fresh Ground Black Pepper

I don't claim this to be "The" secret recipe of Spinato's Pizza.  However, as a big fan of their "sweet" style pizza sauce, and a patron of the "parent" parlor from whence they came, Aurelio's Pizza of Chicago, since 1964, I have strived and toiled to recreate it as best I can.  Hopefully you will find it as satisfying as I do.

Quarter and de-seed the tomatoes.  Purée tomatoes, tomato paste, onion and garlic together.  Place in a 3-quart sauce pan, bring to a boil, then reduce to a low simmer (barely bubbling).  Add rest of ingredients except cheese, lemon and vinegar, and continue to simmer, uncovered, stirring occasionally until reduced by half (nearly a paste), about 3 hours.

Remove Bay leaves and let cool.  Add lemon and vinegar, mix thoroughly and place in a sealed container.  Let steep overnight in the refrigerator.

Reheat and spread over pizza dough just thick enough to almost hide the dough from sight.
(too much will make the dough soggy, preventing it from crisping or maybe even cooking completely)

* Available from Amazon and others.

(see also Thin Crust Pizza Dough or 1-Hour Pizza Crust)


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