{have you entered to win a KitchenAid Mixer yet? Today is THE LAST DAY to enter!!}
Ooh Monday, how you sneak up on me! I thought Saturday was Sunday, then Sunday felt like Saturday, and now Monday is coming out of nowhere! Can we just do this weekend again? I’m a big fan of the whole Saturday/Sunday combo. Let’s do that every two days. At least I have pizza sauce to keep me going today: I fully intend to eat pizza every meal until it’s gone. And doughnuts.
Pizza sauce is something I refuse to buy. I just can’t do it! It seems like such a gimmick to me (although I’ll admit it is delicious!). This stubborn antic of mine results in many a white pizza in our house: I almost never put sauce on a pizza. After discovering this recipe, though, our pizzas as we know them may be forever changed!
This sauce is very easy, and for the most part you just let it simmer down by itself until it’s done. Easy peasy! I started with fresh tomatoes, but you could use canned diced tomatoes if you have those on hand instead. I’m hoping we have tomatoes coming out of our ears this summer (assuming our TBD new home has garden space!).
- 2 lbs fresh tomatoes, chopped
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 2 garlic cloves, finely minced (grated is even better)
- 1 tsp dried oregano
- ½ tsp dried rosemary
- ¼ tsp dried thyme
- ¼ tsp crushed red pepper flakes
- salt
- 6 large fresh basil leaves
- 1 yellow onion, diced
- 1 6 oz can tomato paste
- 1 tsp sugar
- Using a blender (immersion works perfectly), blend the tomatoes until mostly smooth. A few small chunks should remain. Set aside.
- In a large skillet, heat the olive oil and butter together until the butter is melted.
- Add the garlic, oregano, rosemary, thyme, and crushed red pepper flakes. Cook for three minutes, until the mixture is very fragrant.
- Add one teaspoon of salt, the blended tomatoes, basil, onion, tomato paste, and sugar. Stir until completely smooth.
- Bring the mixture to a simmer, and let simmer for 1 hour or until reduced by half. Salt to taste.
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As homemade pizza lovers, always looking for new sauces to try. Will give this a shot, thank you!
Looks super good!
Have you caned this pizza sauce and if not can you. I also have a lot of tomatoes this year and have been doing lots of canning . I have been looking for a pizza sauce to can.
I have not canned this sauce, but I think you could! Just make sure to follow canning instructions for tomatoes!
Once you add onions and garlic you will have to pressure can the sauce as the ph changes.
Mary….I am curious why dry herbs are used instead of fresh. Is it just a convenience factor, or does it make for a better sauce (shelf life, intensity, etc.)? Thanks, Caroline
Hi Caroline! I would absolutely recommend fresh herbs, if you have them on hand! I used dried simply for the convenience! Enjoy! xo
Hey there, i loved this pizza sauce, but i don’t use it for pizza, more just like sauce in general O:) how long do you think it can be preserve? i only have mason jars with me
Thanks!
Hi Celia! I have almost no experience canning, so I can’t really advise you there. I’d do your research on canning tomato sauce and see what the internet says — I’m sure you’d need to do a water bath or pressure cooker to seal it… but once it’s sealed, it should keep for a LONG LONG time! Good luck! xo
You may want to research this. My understanding is that you don’t want to can if you used oils. Not certain, but worth checking into to avoid possible botulism.
How many tomatoes would you say you used? I do not have a food scale so I am not sure how many roma tomatoes to use?
It totally depends on their size, obviously, but I think 8 would be a good estimate! Enjoy! xo
Delicious homemade sauce. My preference is a little sweeter sauce, so I added a couple of tablespoons of sugar and when it was done, about 1/2 tsp balsamic. A cooking class chef introduced me to adding balsamic to tomato based soups or sauces. Try it before and after you add it and you will be surprised. Just add a drizzle at a time though.
Hi Becky! Thanks so much for the tip — I’ll give it a go! xo
Instead of canning the pizza sauce, can you put the sauce in a Food Saver sealer bag and freeze it? Will the taste be affected by freezing?
pizza sauce
Hi Susan! I think freezing would be just fine! I don’t see why it would affect the taste. Let me know how it goes if you try! xo