Rating: 3.5 stars
51 Ratings
  • 5 star values: 20
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 7

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.n

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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.n

  • 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.n

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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