3 Features To Look For In Jarred Pizza Sauce

December 06, 2020

Flashback to childhood. It’s Make Your Own Pizza Night (MYOPN). Premade dough from the supermarket is at the ready. Shredded mozzarella is being snacked on by the kids. The vegetables and meats are prepped and ready on the counter. And finally, the jarred sauce is cracked open. Guns blazing. But don’t call it a pasta sauce. Not all red sauces are created equal, at least in our eyes. Here are three things to look for in jarred pizza sauce. Spoiler: Ours has all three.


We wholeheartedly believe that ingredients should be utilized for a reason, not just to raid the pantry. At the heart of every pizza sauce are tomatoes (unless you’re one of the chicken-bacon-ranch type people). We source our organic plum tomatoes from California to give a robust base for the home cook to add to. We puree in a medley of our house-made extra virgin olive oil, organic onions, spices, garlic, and tomato paste to round off the robust masterpiece it is.


Tomatoes are what make a pizza sauce what it is. That’s why we started with sourcing the best tomatoes for the job. These happen to be of the organic variety. In our lives as chefs, we’ve found that fresh, California grown plum tomatoes fit the bill. Organic tomatoes ripen longer and take time to develop antioxidant profiles. Too sciencey? These organically grown tomatoes have more time to develop flavor and sweetness than conventionally grown ones. More flavor? Why not.


Run of the mill sauces will often include ingredients such as ‘garlic extract’ or ‘onion powders’. When jarred pizza sauces include powders and extracts, these flavors are often muted and flat. At Sonoma Gourmet, we don’t take shortcuts when it comes to flavor. In our pizza sauce, we stand by fresh, whole ingredients like organic onions, garlic, and carrots that bring genuine, bold flavor to your household. We’re not messing around.