# What makes pizza sauce "pizza-y"?

**URL:** <https://boards.straightdope.com/t/what-makes-pizza-sauce-pizza-y/592245>\
**Category:** Cafe Society\
**Created:** [August 10, 2011, 7:59pm UTC](https://boards.straightdope.com/t/what-makes-pizza-sauce-pizza-y/592245 "2011-08-10T19:59:24Z")\
**Posts on this page:** 2\
**Page:** 2

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**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:** [August 11, 2011, 4:56pm UTC](https://boards.straightdope.com/t/what-makes-pizza-sauce-pizza-y/592245/21 "2011-08-11T16:56:40Z")

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Half or more of the recipes out there for spaghetti sauce have oregano in them. Basil, too for that matter.

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**Author:** ![Peremensoe](https://avatars.discourse-cdn.com/v4/letter/p/ce7236/32.png) [@Peremensoe](https://boards.straightdope.com/u/Peremensoe)\
**Post date:** [August 11, 2011, 5:20pm UTC](https://boards.straightdope.com/t/what-makes-pizza-sauce-pizza-y/592245/22 "2011-08-11T17:20:35Z")

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The tomatoes in tomato paste have _been_ cooked… so I reckon it’s no _more_ cooking to reduce tomatoes on the stove before putting them on the pizza.

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