Chicago-Style Tomato Sauce
A thick Chicago-style herb tomato sauce made from tomato purée and dried herbs, rested to develop flavor.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
1 can
tomato puree (28 ounce)
1 scant tsp
oregano
1 scant tsp
basil
1 scant tsp
thyme
1 scant tsp
marjoram
1 scant tsp
garlic powder
1 scant tsp
pepper
1 tsp
maple syrup
- Combine the tomato purée, oregano, basil, thyme, marjoram, garlic powder, pepper, and maple syrup in a jar or bowl.
- Mix well until evenly combined.
- Refrigerate for 2–3 hours to allow the flavors to meld.
Makes 1 batch
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Notes from Craig
This sauce was adapted from a Chicago-style pizza sauce recipe by food.com user rothiii and it tastes amazing on pasta.
If you find a 32 ounce can of tomato puree, round all the scants up to a full teaspoon.