No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Pizza Sauce

  • Yield: 4 cups


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1/2 teaspoon whole fennel seeds, toasted
  • 1 sprig fresh thyme
  • 1 sprig fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • One 28-ounce can whole tomatoes, coarsely crushed, with juices
  • 1 tablespoon dry red wine
  • 1 1/2 teaspoons sugar
  • One 15-ounce can tomato puree


  • Heat the olive oil over medium-high heat in a small saucepot. Add onion, garlic, fennel seeds, thyme, oregano, salt, black pepper, and crushed red pepper and cook, stirring, until onions are soft, about 2 minutes. Add tomatoes, wine, and sugar and bring to a boil. Lower heat and simmer, stirring occasionally, until thickened, about 30 minutes. Stir in tomato puree, remove from heat, and allow sauce to cool completely; discard sprigs before using. If you prefer a smoother consistency, puree in a blender or food processor.

Recipe Details