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The Kitchen Paper

27 May, 2013 By Mary

Homemade Pizza Sauce

homemade pizza sauce

{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.

homemade pizza sauce

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!

homemade pizza sauce

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!).

homemade pizza sauce

Homemade Pizza Sauce
 
Print
Prep time
10 mins
Cook time
70 mins
Total time
1 hour 20 mins
 
Recipe: by Mary
Ingredients
  • 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
Instructions
  1. Using a blender (immersion works perfectly), blend the tomatoes until mostly smooth. A few small chunks should remain. Set aside.
  2. In a large skillet, heat the olive oil and butter together until the butter is melted.
  3. Add the garlic, oregano, rosemary, thyme, and crushed red pepper flakes. Cook for three minutes, until the mixture is very fragrant.
  4. Add one teaspoon of salt, the blended tomatoes, basil, onion, tomato paste, and sugar. Stir until completely smooth.
  5. Bring the mixture to a simmer, and let simmer for 1 hour or until reduced by half. Salt to taste.
3.2.1753

 

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Filed Under: DIY Tagged With: DIY, Italian, pizza, Sauce, tomato sauce, tomatoes

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Reader Interactions

Comments

  1. Pamela @ Brooklyn Farm Girl says

    27 May, 2013 at 9:54 am

    As homemade pizza lovers, always looking for new sauces to try. Will give this a shot, thank you!

  2. nessa says

    27 May, 2013 at 2:45 pm

    Looks super good!

  3. Kay says

    26 July, 2014 at 11:28 am

    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.

    • Mary says

      27 July, 2014 at 9:26 pm

      I have not canned this sauce, but I think you could! Just make sure to follow canning instructions for tomatoes!

      • Louisaà says

        20 September, 2015 at 12:37 am

        Once you add onions and garlic you will have to pressure can the sauce as the ph changes.

  4. Caroline Carey says

    14 May, 2015 at 2:49 pm

    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

    • Mary says

      15 May, 2015 at 6:15 pm

      Hi Caroline! I would absolutely recommend fresh herbs, if you have them on hand! I used dried simply for the convenience! Enjoy! xo

  5. Celia2M says

    10 August, 2015 at 7:38 pm

    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!

    • Mary says

      11 August, 2015 at 10:54 am

      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

      • Cheri says

        26 August, 2015 at 10:36 am

        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.

  6. Katie says

    3 September, 2015 at 10:00 am

    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?

    • Mary says

      3 September, 2015 at 11:53 am

      It totally depends on their size, obviously, but I think 8 would be a good estimate! Enjoy! xo

  7. Becky says

    5 September, 2016 at 9:46 am

    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.

    • Mary says

      5 September, 2016 at 6:50 pm

      Hi Becky! Thanks so much for the tip — I’ll give it a go! xo

  8. susan says

    5 September, 2016 at 7:31 pm

    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

    • Mary says

      6 September, 2016 at 1:33 pm

      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

Trackbacks

  1. Skillet Breakfast Pizza | The Kitchen Paper says:
    21 June, 2013 at 7:02 am

    […] 1 cup pizza sauce […]

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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