pizza: I love pizza, and have made it a couple of times from scratch, but still cant get the sauce to be just right, are there any secrets out there for an authentic traditional italian pizza sauce?|||The secret is.... an authentic Italian pizza *sauce* doesn't even exist... In Italy tomato is just puree or even just sliced (in some recipes). Even oil is added after baking. Look this (Italian) site for more info about true Italian pizza: http://pizza.it/lnk_english_faq_ingredie鈥?/a>|||BASIC SAUCE: 1 clove garlic 3 tbsp. olive 2 lg. onions, sliced 1 (6 oz.) can tomato paste 1 (28 oz.) can (3 1/2 c.) Italian style tomatoes (crushed) 1/2 tsp. oregano 1 tsp. salt 1/2 tsp. pepper 1/3 c. grated Romano or Parmesan cheese 1/2 lb. Mozzarella cheese, shredded or thinly sliced Saute garlic in oil in a large saucepan over moderate heat until brown; then remove and discard garlic. Add onions and brown lightly. Stir in tomato paste; cook for 3 minutes, stirring constantly. Add tomatoes, oregano, salt and pepper. Cover tightly and simmer gently 1 1/2 hours. Makes 4 cups or enough sauce to fill one 12-inch pie 1 inch thick or to spread two 12-inch layers as preferred. This may be made ahead and stored.|||Baby cake is real close. I own a pizzeria.Instead of crushed tomato's use tomato sauce and also add 1 teaspoon dried basil. The basil sweetens it.|||check out mario batali on giada on foodnetwork.com|||Mama Mia Pizza Sauce 3 tb Oil 1 c Finely chopped onion 1 tb Finely chopped garlic 2 15 oz. tomato sauce 3/4 c Water 1 tb Salt 1 tb Oregano 2 ts Sugar 1 ts Basil 1 Bay leaf 1 ds Pepper In 2 quart saucepan, heat oil and saute onion until golden. Add garlic and cook 1 -2 minutes longer, stirring. Add remaining ingredients and simmer slowly, uncovered about 1 hour or until thick. Remove bay leaf. May freeze.