Sunday, September 25, 2011

Homemade Pizza Sauce

This pizza sauce is so simple to make. We used fresh oregano for its intense spicy flavor, but dried will work too if it’s the wrong time of year for fresh. There are lots of other herbs, plus garlic, in this baby. It knocks the socks off of store bought pizza sauce (which I always think is too sugary).

Oregano and tomatoes: the two most important ingredients in pizza sauce. Aren’t they fresh and pretty?

Fresh Oregano & Tomato

If you’ve been growing oregano you will probably discover that it’s been crawling around down low under every other plant in the garden, secretly attempting to put down little roots.  Almost as bad as mint!
Homemade Pizza Sauce

I love when I can report that a homemade ingredient is less expensive (in addition to better tasting) than its store-bought counterpart.  If you’ve got a stockpile of dried herbs in the pantry, the cost to make this sauce is about equal to a 28 oz can of tomatoes.  What’s that…$1.50?  Not bad.

Psst, check out our homemade pizza dough recipe, too!

Fresh oregano & tomato

Homemade Pizza Sauce

Thank you to Annie’s Eats for the recipe inspiration.
  • 28 oz can of diced or crushed tomatoes
  • 3 Tbsp olive oil
  • 1 Tbsp dried basil
  • 1.5 tsp fresh oregano (or 1 tsp dried)
  • 1 tsp red pepper flakes (or less…1 tsp made this sauce too spicy for the toddlers!)
  • 1/4 tsp salt
  • 3-4 garlic cloves, minced
Combine all ingredients in a medium saucepan.  Bring to a boil, then reduce the heat to achieve a simmer.  Allow to simmer for 15-20 minutes, or until it is no longer watery and instead becomes thick and saucy.  Transfer to a food process and run for 30 seconds to create a smoother (but not totally smooth) sauce.  Store in glass mason jars in the fridge.

If you’re interested in canning this pizza sauce, just add lemon juice to the jars prior to adding the sauce.  More info here, or in Ashley English’s book Canning & Preserving.
Homemade Pizza Sauce

22 comments:

  1. Definitely trying this, and the peanut butter cookies, out soon. Thanks!

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  2. Let us know how they turn out! :)

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  3. Could you can this in a water bath and make it shelf stable?

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  4. Thank you Natalie!
    Liana - I'm not sure if this recipe is safe to preserve via hot water bath. I've been doing a little reading on the topic and I know that acidity is very important when determining whether or not something can be canned. Tomatoes are an "iffy" one, and you often see people adding lemon juice in order to make the tomato product acidic enough to be safe with regular canning (vs having to use a pressure cooker thing). So in short...I'd recommend freezing it rather than canning it, because I can't guarantee safety! Ashley English wrote a great book on canning, btw, which is where I'm getting a lot of this info I'm spewing. :)

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  5. Hey Liana - Ashley just responded to our question on twitter and said adding lemon juice to the sauce prior to canning will make it safe!

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  6. Due to the fact hat the only other vegetable in your sauce is garlic then canning should be safe as is. As a precaution adding lemon juice (about 1TB per quart) will reduce the chance of any issues drastically. You will want to can these in a normal procedure filling to 1/2 in below the rim. Seal and process in boiling water bath for 20 minutes. Check your work in 24 hours and then enjoy!

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  7. I randomly found this recipe via Google, and I made the sauce tonight, and it's a complete hit! I've found my new favorite pizza sauce recipe. Thanks so much!

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  8. i'm trying this out for my boyfriend tonight (making pizza in our skillet). unfortunately he will eat anything, but i will let you know how it turns out cause you know i will be eating a lot, too!

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  9. I always want to search for a cooking site where I can find an easy and the world's best recipes, but I discover more than what I'm looking for when I found out this parcel site, http://www.gourmetrecipe.com, I really appreciate this site for it has a lot to offer more than recipes but also is an informative site!

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  10. We LOVED this recipe! I cut it in half as there are only two of us...and it was perfect for two individual pizza (which we grilled.) I will never buy pizza sauce at the store again. :) Thank you for another great share!

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  11. I am so excited! I finally found a pizza SAUCE recipe and I can can it, too! I can't wait for my tomatoes to come in so I can make some, and can a bunch more and never have to buy pizza sauce again!

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  12. Wow, it looks so yummy! I'll give it a try since I always cook pasta for my kids. I always add an oregano to my pasta because it has aromatic and balsamic flavors.

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  13. I'm going to try this over my kids Winter Break...They really enjoy making their own pizzas. So, having a home made sauce rather that a bought premade one sounds great!

    Thanks for posting!!!

    Rose T.

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  14. Making this tonight but I'm going to add pureed spinach to sneak more veggies into my family's diet.

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  15. Cant wai to try this :-) how long does the sauce last in the freezer?

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    1. A few months at the very least, I don't know exactly. I'd judge it by taste/smell; things tend to last a long time in the freezer.

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    2. Thank you! :-)

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  16. Thanks for the awesome recipe! It is the only recipe my brother and I will use now for our pizza adventures. I add some red wine to my sauce and it gives it a nice, rich flavour.

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  17. This sauce looks wonderful. I wondered whether the amount of fresh oregano should be 1.5 TB rather than 1.5 tsp., as usually that's the ratio of fresh to dried.. Can you clarify? Thanks!!

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