There seems to be some controversy about the recipes, but you can Google "Pictou County Pizza Sauce," and there are several to choose from. Here is one:I have no idea what that brown pizza sauce is that you described
In a nutshell, you chop up canned tomatoes, onions, mushrooms, celery, add some spices and other odds and ends, and then simmer for four hours. After the simmer, you add quite a bit of flour and transform the by now tasteless vegetables into a gravy. It may be red, it may be brown.
I will quote two comments (my emphasis on the color problem):
#1 Maybe I just didn't follow the recipe correctly, but when I tried to make this recipe, I found it tasted and looked like slop. It certainly wasn't Pictou County Pizza sauce. It was almost like a gravy as opposed to pizza sauce. I will attempt it again, but this time, it certainly wasn't what I was looking for.
#2 This recipe is tasty but 100% definitely not the famous sauce of the big three (acropole, sams trenton, Alices). This sauce is red and does not come out brown like pictou county pizza sauce. I have heard rumours of lard being the secret ingredient? I did puree all the veggies before adding to sauce. I would add more onions, garlic, mushrooms to the recipe and use less oil more broth. Pepper amount is fine. brothers pepperoni is also needed. I know greeks are very picky about their olive oil so maybe using a nice olive oil instead of dirty canola oil would add to it as well.