Recipe: Simple Pizza Sauce

Foodsmiths Recipe by Tammy


This is a simple sauce that takes full advantage of the fresh tomatoes and herbs available in September! But if you want to make it in winter (and once you taste pizza made with this sauce, you will!) the recipe adapts very well to canned tomatoes and dried herbs. Says Tammy: "This is one of the best homemade pizza sauces that I have tried. I have put this in the freezer but never canned it, although I think you could put it up in jars if you follow proper canning techniques."

You will need...

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic (about two or three large cloves)
  • 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano (if using fresh, add at the end of the cooking time)
  • 1 teaspoon dried basil or 1 tablespoon fresh chopped basil (if using fresh, add at the end of the cooking time)
  • 2 pounds diced fresh tomatoes, (that's six medium fresh tomatoes, or 4 cups chopped tomatoes.) You can also use 2 cans of Ontario Natural diced tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes, this is medium spicy. Use less for less heat
  • 1/2 teaspoon sea salt
  • Black pepper to taste

Put it together...

In a medium saucepan over low heat, warm the olive oil. Add the garlic and cook, stirring, for about a minute. If you're using dried oregano and basil, add that along with the garlic. If you're using fresh, add it to the sauce at the end of the cooking time. Increase the heat to medium. Add the tomatoes, sugar, red pepper flakes, salt, and black pepper. Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer. Simmer uncovered for about an hour or so. Stir in fresh oregano and basil, if using, about 45 minutes into cooking time. Allow the sauce to cool to a safe temperature and then blend using a hand blender or regular blender. I have doubled this recipe and put containers in the freezer to use later. Very tasty!