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wrote:
>
> I've found that some of the better pizza sauce tends to have a
> tangy, smoky taste. Does anybody have any idea what ingredients
> produce this flavor?
>
> Most of the pizza sauce recipes I've seen are nothing more
> than a thickened, glorified spaghetti sauce (i.e. tomato sauce/
> paste, basil, oregano) and are too weak and "fruity". I know
> there's other ingredients involved here.
>
> RPM

I take Newman's marinara and slooooooowly reduce it in a cast iron
skillet and add extra garlic and some crushed caraway. It should be
thicker than marinara.
blacksalt