As a child, I remember family nights out for dinner, and one of my favorite stops was Mother’s Pizza. That Ontario chain had a warm, family-run feel that left me with many fond memories. I was disappointed when the restaurants closed, so it was exciting while writing this post to discover reports that Mother’s Pizza might be making a comeback. Even Wikipedia lists a relaunch, and there’s a Facebook page indicating renewed interest. I’m eager to see how that unfolds.
Today’s pizza scene feels different. In Canada, national chains like Pizza Pizza, 241, and Domino’s are everywhere. We order from Pizza Pizza now and then, but the results often taste manufactured and lack the texture and flavor of a handmade pie—sometimes not much better than frozen grocery pizzas. I miss the days of authentic dough, robust sauces, and the cozy atmosphere of a neighborhood pizza parlor.
When commercial options fall short, making pizza at home can be the best solution. My son wanted homemade pizza for his birthday last weekend, and since I had no canned pizza sauce on hand, I made my own. I’m glad I did: this pizza sauce brought back that classic parlor flavor. I prefer a slightly chunky sauce, so I used a can of diced tomatoes; if you like a smoother texture, swap in crushed tomatoes or blend the finished sauce briefly with an immersion blender.
Homemade Pizza Sauce
Ingredients
- 2 tbsp olive oil
- 1 onion , minced
- 3 garlic cloves , minced
- 2 tsp oregano
- 1 tsp basil
- 1/2 tsp fennel
- 1 28 oz can diced tomatoes
- 2 tsp sugar
- 1/2 tsp salt
Instructions
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Heat the olive oil over medium heat in a saucepan. Add the minced onion and garlic, and cook until tender and lightly caramelized, about 10 minutes.
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Stir in the oregano, basil and fennel and cook for about 1 minute to release the herbs’ aroma.
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Add the tomatoes, sugar and salt, then bring the mixture to a boil. Reduce to a low simmer and cook for about 15 minutes so the sauce thickens and develops a rich flavor.
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Use a potato masher to break down the tomatoes until the sauce is smoother but still slightly chunky. For an even smoother texture, puree briefly with an immersion blender.
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Allow the sauce to cool to room temperature before spreading it on pizza dough.
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