Pizza Sauce

We are a family of pizza lovers and since homemade pizza is so cheap in comparison to even the frozen ones at the grocery store, I am always looking for yummy pizza renditions to try out at home.

I have made my own pizza sauce for a while now and wanted to try to adjust it a bit this time to make it a bit thicker and with a different flavor. Here’s what I came up with…

1 ginormous can of Whole Peeled Tomatoes (in tomato juice) Not sure the oz. on this size (update: roughly 90) but it’s labeled Net Wt. of 2,530 grams *UPDATE* When I made this recipe stateside, I used 2-28 oz cans of diced tomatoes (crushed would also work) as well as 2 quart bags of frozen tomatoes. This should pretty well fill a large stock pot or dutch oven!

8 dollops of tomato paste (tablespoons)…tomato paste is another thing we get in a bulk can here and that I dollop out to freeze for future uses so I just popped mine out of the freezer. 🙂

8 teaspoons basil (if you have fresh basil, go with that!)

8 teaspoons olive oil

4 teaspoons crushed red pepper

4 teaspoons oregano

4 teaspoons salt

8 teaspoons fresh chopped garlic (more or less to your taste)


  1. Pulse whole tomatoes and olive oil together in food processor to your desired texture-we prefer a bit more chunky so it was just enough to break up into smaller pieces. (I did about 16-20 oz. at a time and portioned the oil with each bunch)
  2. Blend in remaining ingredients in a large saucepan, dutch oven (or even convert to “cook” in your crockpot)
  3. Bring to a boil then reduce to simmer for 15-20 minutes until flavors are well blended.

This makes a nice big pot of pizza sauce-I had enough to create a full 12 pucks of sauce (in a regular muffin tin to freeze), plus a good 32 oz. that I put in a larger container. It keeps great in the fridge for a short time and the freezer for months. I prefer to have it split into smaller containers (or the muffin-size pucks) because it makes thawing and portioning for pizza or dipping sauce that much easier!


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