Rating: 3.73 stars
49 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 6

I noticed that most (all?) the pizza sauce recipes call for either tomato paste or tomato sauce or both. I wanted to do it from scratch! So I experimented until I got it right. This is much better than the store-bought sauce with none of those nasty preservatives.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes, water, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture to a large pot.

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  • Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, 1 to 2 hours, stirring occasionally.

  • Pour tomato sauce into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until tomato sauce is very smooth.

Cook's Note:

This should yield enough for about 8 12-inch pizzas where you need about 6 tablespoons sauce per pizza. You can put what you don't use in plastic bags in the freezer. I put 6 tablespoons sauce into 8 separate bags. Just run hot water over the bag to thaw.

Nutrition Facts

35 calories; protein 0.4g; carbohydrates 4.9g; fat 1.8g; sodium 682mg. Full Nutrition
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Reviews (38)

Most helpful positive review

Rating: 4 stars
08/31/2013
A nice way to use up an ubandance of romas this season. Used my food processor for the first step. Decided to cut back the sugar a tad and it was still a sweet sauce. After simmering I used my emersion blender for step three. Threw in some dried basil and oregano. I advise cutting back the sugar to taste. Enjoy! Read More
(39)

Most helpful critical review

Rating: 1 stars
01/16/2016
I did not care for this recipe. Far too sweet. Read More
(8)
49 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 6
Rating: 4 stars
08/31/2013
A nice way to use up an ubandance of romas this season. Used my food processor for the first step. Decided to cut back the sugar a tad and it was still a sweet sauce. After simmering I used my emersion blender for step three. Threw in some dried basil and oregano. I advise cutting back the sugar to taste. Enjoy! Read More
(39)
Rating: 4 stars
08/14/2013
I've tried this recipe in the past and my only complaint is that it is a little sweet. I'm going to try it again today and ex the sugar. Read More
(22)
Rating: 5 stars
08/18/2017
I had extra tomatoes from my garden, so I decided to make this sauce. However, I didn't want to make as much so I halved it. Instead of garlic salt, I used fresh crushed garlic. I also omitted the sugar completely. I also added a sprinkle of dried oregano. I had to let it simmer for almost 2 hrs before it had the right consistency. Once it was done, I tasted it and it was amazing! Very flavorful. I couldn't believe how good it tasted being made with so few ingredients. Read More
(9)
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Rating: 1 stars
01/15/2016
I did not care for this recipe. Far too sweet. Read More
(8)
Rating: 3 stars
04/21/2015
My suggestion now is to hold off on garlic salt and sugar until the end, and then add it to taste. Read More
(8)
Rating: 4 stars
08/10/2015
I saw that many reviewers cut back on the sugar, so I did as well and used brown sugar as that is what I grew up watching my mom use. I like more sauce on my pizza and felt it did not yield enough sauce for more than a couple pizzas. I think this is a good basic recipe and was happy to use Roma's out of the garden. I did not run through the food processor a second time bc I thought the consistency was fine after simmering down. Read More
(7)
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Rating: 3 stars
08/22/2014
This recipe is very very sweet. Too sweet for traditional pizza, but just right as a dipping sauce (for cheese breads, Italian breads, etc.). This sauce would work well for fruit based pizzas like pineapple or a sweet BBQ chicken pizza. The texture is wonderful. We found no need to blend the sauce a second time as it cooked into smoothness just fine. Read More
(5)
Rating: 3 stars
08/28/2018
I think the measurements for the Garlic Salt are incorrect... I made this to the recipe EXCEPT I used 1 tb Garlic Powder and 1 Tb Garlic Salt (I thought 2 tb. salt seemed like too much) and it was still extremely salty. Next time I will use 1 Tsp. Garlic Salt and 1 tsp Garlic Powder. Read More
(3)
Rating: 5 stars
10/03/2015
I think this is very easy and a great recipe. I add a little touch of crushed red pepper and the sauce comes spicy! (that's how I like it) I just add in oregano and basil towards the end.....comes great and I get just enough for the pizzas I make! Leave the sugar for the end if you're not a "sweet sauce" person :) Read More
(2)