# Can I make a reasonably good pizza sauce from jarred spaghetti sauce? **URL:** \ **Category:** Cafe Society\ **Created:** [May 2, 2012, 7:16pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676 "2012-05-02T19:16:14Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![Omega\_Glory](https://avatars.discourse-cdn.com/v4/letter/o/7c8e57/32.png) [@Omega\_Glory](https://boards.straightdope.com/u/Omega_Glory)\ **Post date:** [May 2, 2012, 7:16pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/1 "2012-05-02T19:16:14Z")
It doesn’t have to be amazing or anything, just passable. ---
**Author:** ![Alpha\_Twit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpha_twit/32/265_2.png) [@Alpha\_Twit](https://boards.straightdope.com/u/Alpha_Twit)\ **Post date:** [May 2, 2012, 7:27pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/2 "2012-05-02T19:27:56Z")
What’s “reasonably good” is such a subjective question as to be almost meaningless. It just depends so much on what you like. By my standards, It will probably be OK but I might try to thicken it slightly with a little tomato paste and add some fresh herbs and garlic. YMMV ---
**Author:** ![Omega\_Glory](https://avatars.discourse-cdn.com/v4/letter/o/7c8e57/32.png) [@Omega\_Glory](https://boards.straightdope.com/u/Omega_Glory)\ **Post date:** [May 2, 2012, 7:35pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/3 "2012-05-02T19:35:52Z")
What I mean is that if it tastes like cheap jarred pizza sauce, I’d consider that a success. I’m not looking to recreate the local pizzeria’s sauce or aiming very high, here. The spaghetti sauce is the only tomato product I have on hand, except for a few small fresh tomatoes. so adding tomato paste wouldn’t work for me, but thanks. ---
**Author:** ![Skammer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skammer/32/143_2.png) [@Skammer](https://boards.straightdope.com/u/Skammer)\ **Post date:** [May 2, 2012, 7:38pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/4 "2012-05-02T19:38:25Z")
If I’m not trying to impress anyone (say, I’m just feeding my kids) I’ve used spaghetti sauce straight from the jar on homemade pizza. It depends on your tolerance. ---
**Author:** ![Finagle](https://avatars.discourse-cdn.com/v4/letter/f/b19c9b/32.png) [@Finagle](https://boards.straightdope.com/u/Finagle)\ **Post date:** [May 2, 2012, 7:38pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/5 "2012-05-02T19:38:57Z")
It’s absolutely fine. I do it all the time with my home-brewed pizzas. Usually I use a bit higher grade sauce than Ragu or Prego, but if that’s what you’ve got, then that’s what you’ve got. ---
**Author:** ![CarnalK](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnalk/32/486_2.png) [@CarnalK](https://boards.straightdope.com/u/CarnalK)\ **Post date:** [May 2, 2012, 7:39pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/6 "2012-05-02T19:39:21Z")
You could simmer it a while to thicken it up. Personally, if there’s no fennel seed then it doesn’t taste like pizza sauce so if you’ve got some add that. ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [May 2, 2012, 7:42pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/7 "2012-05-02T19:42:37Z")
> [@CarnalK](#): > > You could simmer it a while to thicken it up. Personally, if there’s no fennel seed then it doesn’t taste like pizza sauce so if you’ve got some add that. Yep, jarred spaghetti sauce is a little thin for pizza sauce. I’d also add some pepper. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 2, 2012, 7:45pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/8 "2012-05-02T19:45:48Z")
I generally just run the jarred stuff through a blender to smooth it out, then thicken it on the stove while I add more spices. ---
**Author:** ![CalMeacham](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/calmeacham/32/35_2.png) [@CalMeacham](https://boards.straightdope.com/u/CalMeacham)\ **Post date:** [May 2, 2012, 8:09pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/9 "2012-05-02T20:09:06Z")
What did you say or do that jarred it? ---
**Author:** ![bup](https://avatars.discourse-cdn.com/v4/letter/b/6bbea6/32.png) [@bup](https://boards.straightdope.com/u/bup)\ **Post date:** [May 2, 2012, 8:20pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/10 "2012-05-02T20:20:22Z")
Add oregano - if it’s fresh, chop it fine, and if it’s dried flakes, pulverize to powder. ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [May 2, 2012, 9:15pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/11 "2012-05-02T21:15:25Z")
Thicken it by simmering to reduce or adding tomato paste, then add oregano and sugar. Viola - jarred pizza sauce. ---
**Author:** ![Omega\_Glory](https://avatars.discourse-cdn.com/v4/letter/o/7c8e57/32.png) [@Omega\_Glory](https://boards.straightdope.com/u/Omega_Glory)\ **Post date:** [May 2, 2012, 9:23pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/12 "2012-05-02T21:23:05Z")
Thanks. I’ll try it now. ---
**Author:** ![papergirl](https://avatars.discourse-cdn.com/v4/letter/p/aca169/32.png) [@papergirl](https://boards.straightdope.com/u/papergirl)\ **Post date:** [May 2, 2012, 10:09pm UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/13 "2012-05-02T22:09:54Z")
Try MIDS pasta sauce, either the regular marinara or the Italian sausage one. I’ve used Prego in the past as pizza sauce, but it’s a little sweet for my taste. MIDS is awesome, great on pasta or pizza, and not a bad deal if you get it on sale. (One jar is usually enough for 2 meals for my family of 3.) ---
**Author:** ![Batsinma\_Belfry](https://avatars.discourse-cdn.com/v4/letter/b/ea5d25/32.png) [@Batsinma\_Belfry](https://boards.straightdope.com/u/Batsinma_Belfry)\ **Post date:** [May 3, 2012, 4:23am UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/14 "2012-05-03T04:23:57Z")
I use [Lawry’s Spaghetti Mix](http://www.amazon.com/Lawrys-Spaghetti-Seasonings-Original-1-5-Ounce/dp/B000EMD24K/ref=sr_1_2?ie=UTF8&qid=1336018803&sr=8-2), and mix it with tomato paste. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 3, 2012, 4:49am UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/15 "2012-05-03T04:49:17Z")
Honestly, for me, the best pizza sauce is just high quality crushed tomatoes, a bit of olive oil, salt, maybe garlic, and a bit of oregano if you want. But just plain crushed tomatoes is (honestly) good enough. You’d be surprised at how many top-flight pizzerias use nothing more than crushed tomatoes for their base. Commercial jarred spaghetti sauce, IMHO, is way too spiced for a good pizza base, but everyone’s taste is different. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 3, 2012, 4:51am UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/16 "2012-05-03T04:51:46Z")
For example, here is the excellent [pizzamaking.com’s](http://www.pizzamaking.com/newyorkstyle.php) recipe for sauce for a New York style pizza: 28 oz can of tomatoes, 1 garlic clove, 1 tsp dried oregano. (I personally would add a little salt to this.) It’s really that straightforward. ---
**Author:** ![Musky\_Moon](https://avatars.discourse-cdn.com/v4/letter/m/90db22/32.png) [@Musky\_Moon](https://boards.straightdope.com/u/Musky_Moon)\ **Post date:** [May 3, 2012, 5:05am UTC](https://boards.straightdope.com/t/can-i-make-a-reasonably-good-pizza-sauce-from-jarred-spaghetti-sauce/620676/17 "2012-05-03T05:05:44Z")
Finely chop some onions. Put the onions and a little blended oil in the bottom of a sauce pan. Heat the oil and onions untill they turn golden brown. Turn off burner. (You don’t need it hot). Add your spaghetti sauce. Add a bay leaf, some fresh basil (if you have it). Add some oregano. (grind very fine if its dry). Cool in the fridge. And you’re done.