Yes. Use Concord grape jelly. The trick came from a gourmet cooking show. The natural sweetness compliments the tomato and the red wine.
I love experiementing with Italian and Mexican dishes. I have gotten very lazy over the years depending on the oh so good bottled sauces. I used to make my own pizza & marinara sauce with our huge crop of tomatoes. Fun times
Now I find it interesting to see the ideas from those who still love to do scratch cooking
I will try your sauce & crust. I think the idea of the grape jelly is fun. Over the years at good pizza shops I have experienced all different flavors in the sauces. Some more sweet & some with interesting herbs that flavor uniquely. I have really grown fond of fennel in Italian cooking & soups.
Thank you for taking the time to post your own recipes
Anytime I make tomato sauce for spaghetti or pizza, I always add sugar. You MUST add a little sugar, maybe a teaspoonful depending, that was my mom’s trick, it’s to counteract the acid and mellow it out. Always taste as you cook, too.