Bicoastal pizza sauce

Contributed by Preston Maring, MD

Bicoastal pizza sauce
While visiting my son in NYC a few years ago, we found a good basic pizza sauce in the NY Times with crushed tomatoes, herbs de provence, and olive oil.  On the West coast I added crushed chilis.  Back on the East coast again, balsamic vinegar, fennel seeds, and a little honey were added in addition.  And now it is fantastic. This pizza sauce can serve as the foundation for an infinite variety of summer veggies and cheeses from your local farmers' market.  Some sliced heirloom tomatoes on top of this sauce, a little mozzarella, and julienned fresh basil after baking makes a great pizza margherita. Use what you want for dinner and freeze the rest.  This is a really good recipe.

Servings: two 12 inch pizzas


  • 1 28 ounce can crushed tomatoes
  • 3 Tbsp olive oil
  • 1 - 2 Tbsp balsamic vinegar
  • 1 Tablespoon herbs de provence or 1 1/2 tsp dried basil and 1 1/2 tsp dried thyme
  • 1 tsp fennel seeds
  • 1/2 tsp crushed red chilis
  • Salt and freshly ground pepper to taste


Add the crushed tomatoes to a medium sauce pan.  Stir in the rest of the ingredients.  Bring to a simmer and I suggest covering with a splatter screen (if you don't use one, you will see what I mean).  Simmer for about 25 mins or until the sauce thickens to the desired consistency.

Nutrition information (per serving)

  • Per 1/8 of recipe (using no-salt added canned tomatoes and no added salt):
  • Calories: 85
  • Fat: Fat: 6 gm
  • Saturated fat: 1 gm
  • Trans fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 9 gm
  • Fiber: 2 gm
  • Sodium: 21 mg
  • Protein: 2 gm