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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) Enjoy!