Evaroni's Pizza Sauce Recipe

When it comes to unforgettable pizza in the heart of Appalachia, Evaroni’s in Kenova, West Virginia, owns a mighty loyal slice of history. Folks around these parts don't just eat pizza — they celebrate it.

And the heart of every unforgettable Evaroni's pie? That unmistakable, rich, sweet-spicy Evaroni’s pizza sauce. Thick enough to coat your tongue, flavorful enough to make your head spin, and sweet enough that you don’t even need extra toppings.

I’ve spent years in kitchens — big and small — trying to crack the code on sauces like theirs. Maybe it’s because I grew up just a stone’s throw away from similar mom-and-pop pizzerias, but I’m here to tell you: after a whole lot of trial and error (and a few very stained aprons),

I’ve got a homemade version that’ll bring you so close, you might just fool a homesick West Virginian.

Why Evaroni's Sauce Hits Different

Ask anyone who’s pulled up to Evaroni’s with a hunger big enough to eat the table, and they’ll tell you: it’s the sauce.
Thick. Sweet. Herbaceous. Not like your run-of-the-mill watery red sauces. It’s heavy on oregano, a touch spicy, and it’s got that slow-cooked flavor that tastes like it’s been bubbling away in a pot since sunrise.

When you’re aiming to recreate Evaroni’s pizza sauce recipe at home, you need to hit three points dead-on:

• Sweetness — but not just sugar-dumped sweetness. A slow-cooked, caramelized natural sweet.
• Herbaceousness — oregano takes center stage, not basil.
• Texture — thick enough to cling to a slice without sliding off.

What You’ll Need for Evaroni’s-Style Pizza Sauce

Here’s what I swear by after a thousand taste-tests and a few ruined shirts:

• Tomato Paste — The backbone. Not sauce, not crushed. Paste.
• Tomato Puree — To loosen things slightly but still stay rich.
• Water — A little, but we’re not making soup.
• Brown Sugar — Light brown is fine. Molasses notes are welcome.
• Oregano — Dried, and lots of it.
• Garlic Powder — Fresh garlic’s too sharp for this one.
• Onion Powder — Builds the background flavor.
• Black Pepper — Not optional.
• Crushed Red Pepper Flakes — Just a tickle of heat.
• Salt — Kosher salt blends better.
• Olive Oil — A drizzle for body.
• Optional: A splash of vinegar — Just a whisper if you like a bit more tang.

Now, if you really want to do it right, don’t even think about cheap tomato paste. Get the thick, quality stuff, preferably imported from Italy if you can swing it. I made the mistake once of using bargain-bin paste and wondered why it tasted like tin. Never again.

How to Make Evaroni's Pizza Sauce Step-by-Step

Here’s where the magic happens. No fancy gadgets, no hidden tricks — just patience and a good wooden spoon.

1. In a medium saucepan, combine two cans of tomato paste (6 oz each) with one can of tomato puree (15 oz).
2. Stir in about 1 ½ cups of water. Adjust based on how thick you want it — remember, thick is king here.
3. Add 2 tablespoons brown sugar, 1 tablespoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes.
4. Drizzle in 1 tablespoon olive oil. Stir it all gently but thoroughly.
5. Bring it to a gentle simmer — not a hard boil. If you see angry bubbles, lower the heat.
6. Let it simmer uncovered for 30-45 minutes, stirring now and then so it doesn't stick or scorch.

Some afternoons, I swear my kitchen smells like Evaroni’s front lobby by the 20-minute mark.

How Many Servings Does This Make?

You’ll end up with about 3 cups of sauce, enough to generously cover 3 large pizzas.

Or two pizzas and a jar stashed away for late-night dipping — no judgment here.

Tips for That Authentic Evaroni’s Taste

Low and Slow is the name of the game. The longer that sauce simmers, the deeper the flavor. Some days when I’m feeling ambitious (or lazy, depending on who you ask), I’ll throw it in a slow cooker on low for 4 hours. That caramelized tomato magic? Oh, buddy. Worth it.

And don’t skip the brown sugar. You’ll be tempted — “oh, it’s too much sugar!” — but Evaroni’s sweetness is part of its legend. Just trust the process.

Substitutable Ingredients (And What Happens If You Swap)

Maybe you’re staring at your pantry thinking, “I don’t have tomato puree!” Been there. Here’s the lowdown:

• Tomato Puree Swap: Use crushed tomatoes blended smooth, but simmer it down longer to thicken.
• Brown Sugar Swap: White sugar will do, but you’ll miss that slight molasses depth.
• Garlic/Onion Powder Swap: Fresh garlic/onion sautéed down into the sauce can work, but you’ll lose that ultra-smooth Evaroni texture.
• Olive Oil Swap: You can sub vegetable oil, but olive oil gives a silkier finish.

Every swap shifts you a little further from the original — not necessarily bad, but if you’re chasing that "this tastes just like Evaroni's" reaction, stick close to the blueprint.

How to Upgrade This Sauce Even Further

You know those little upgrades chefs keep in their back pockets? Here are mine for Evaroni’s sauce:

• Simmer with a Parmesan rind — Adds savory richness without tasting cheesy.
• A dab of tomato paste mid-simmer — If it tastes too watery halfway through, stir in another spoonful.
• Crack in some freshly ground black pepper at the end — For a pop of aroma.

Every now and then, I’ll sneak a sprinkle of fennel seed into a batch, about a half teaspoon crushed, if I’m making a sausage pizza.

Gives it that old-school Italian-American kick without overpowering the sweetness.

How to Store and Reheat Evaroni’s Pizza Sauce

Once cooled, tuck the sauce into airtight containers. It’ll keep in the fridge for about 5 days.

For long-term love, freeze in smaller portions — an ice cube tray works great — so you can thaw just what you need later.

To reheat, gently warm it in a saucepan over low heat. Microwaves are convenient, but they zap some of that slow-cooked magic.

Worth the extra two minutes on the stove, trust me.

Common Questions About Evaroni’s Pizza Sauce

Q: Is Evaroni’s pizza sauce really sweet?
A: Oh yes. Not sickly sweet, though. It’s a cooked-down, rich sweetness that perfectly matches the thick crust and loads of toppings Evaroni’s pies are famous for.

Q: Can I can this sauce for later use?
A: Technically, yes — but you’ll need to follow proper canning procedures. This version’s acidity level is borderline, so if you’re canning, add a splash of lemon juice per jar to be safe.

Q: Can I use this sauce for pasta too?
A: You could, but it’s much thicker and sweeter than your average pasta sauce. I’ve slathered it on baked ziti before, though, and let me tell you... not a bad decision.

Q: How spicy is it?
A: Mild. There’s just a whisper of red pepper. If you want it hotter, crank up the flakes to ½ teaspoon or more.

The Bottom Line

When you recreate Evaroni’s pizza sauce recipe at home, you’re not just making a red sauce.

You’re bottling up a little piece of West Virginia hospitality, backyard get-togethers, after-church Sunday dinners, and small-town Friday nights when a hot, loaded pizza was the height of luxury.

There’s no shortcutting it — take your time, stir with love, and don’t be shy with the oregano.

And hey, if a little bit drips down your chin? You’re doing it right.