I was growing up in a family where weekends were all about homemade pizzas, and finding Don Pepino pizza sauce completely changed the game for me. I can still vividly recall stumbling upon a can of Don Pepino pizza sauce while browsing the aisles of my local grocery store.
Intrigued by its vibrant, retro packaging and the promise of an authentic, pizzeria-style sauce, I decided to give it a shot. That night, as I generously spread the luxurious sauce over my pizza dough, I felt that I had stumbled upon something truly remarkable. The scent of fresh tomatoes, garlic, and spices wafted through the kitchen, instantly transporting me back to cherished memories of family pizza nights.
Don Pepino Pizza Sauce was first introduced in 1950 and has a long-standing tradition. The Sclafani family developed this sauce to provide Americans with a genuine, top-notch pizza sauce.
Making your own Don Pepino Pizza Sauce at home gives you the freedom to customize the flavors and ensure maximum freshness. Check out this step-by-step process for making this sauce in your kitchen.
Recipe
- 2 pounds vine-ripened tomatoes (or one 28-ounce can of whole tomatoes)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)
- 1/4 teaspoon black pepper
How To Make Don Pepino Pizza Sauce
Prepare the Tomatoes:
- Strain the canned tomatoes and save the liquid. For fresh tomatoes, quickly boil them for 30 seconds, then cool them in an ice bath to peel them easily. Crush the tomatoes by hand or with a blender until you reach your preferred texture. I like mine a bit chunky for a rustic and authentic sauce.
Sauté the Aromatics:
- Heat the olive oil in a medium saucepan over medium heat. Cook the finely chopped onion until translucent, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute, ensuring it does not brown.
Simmer the Sauce:
- Mix in the crushed tomatoes, reserved tomato juice, dried oregano, dried basil, and crushed red pepper flakes (if you’re using them). Season with sugar, salt, and freshly ground black pepper to taste. Simmer the sauce, then turn down the heat.
Let It Cook:
- Let the sauce gently simmer for approximately 30 to 45 minutes, stirring occasionally. This will help the flavors blend harmoniously. If the sauce thickens too much, simply add a splash of water or some reserved tomato juice.
- Taste the sauce and adjust the seasoning as needed. If you like a smoother sauce, you can use an immersion blender to achieve your desired consistency.
Success Tips
- Use Fresh Ingredients: Always go for fresh, top-notch ingredients to get the most delicious outcome. Choose vine-ripened tomatoes, garlic, olive oil, and fragrant herbs to take your sauce to the next level.
- Taste as You Go: Don’t be afraid to taste and adjust your sauce as it cooks. This helps ensure that the final product is perfectly balanced.
- Low and Slow: Allowing the sauce to slowly simmer will intensify the flavors and produce a smoother sauce.
- Customize: Don’t forget to make the sauce unique to your liking by tweaking the herbs and spices to match your flavor preferences.
Best Storage Practices
For some persons who went to store theirs but don’t know how to go about that, I will be sharing with you some of the best storage methods I use in preserving my sauce to retain its freshness and testy flavor
- Refrigeration: Any remaining sauce should be stored in a sealed container in the fridge. It will remain fresh for a week. Be sure to let the sauce cool completely before placing it in the refrigerator.
- Freezing: If you want to store the sauce for a longer time, you can freeze it. Just pour the cooled sauce into containers or zip-top bags that are safe for the freezer. Don’t forget to label them with the date and you can keep them frozen for up to three months. When you’re ready to use it, thaw the sauce in the refrigerator overnight.
- Portioning: You can freeze the sauce in individual portions using ice cube trays. After they’re frozen, you can transfer the sauce cubes to a freezer bag for easy defrosting later on.
