While I’ve been making homemade pizzas for years, pizza sauce is something that I’ve never thought too much about. I used to buy pizza sauce at the store, but didn’t like paying $4 for something that I only used a small amount of, and that wasn’t that good to begin with. Recently I’ve just been using a can of plain tomato sauce as pizza sauce, topped with a sprinkling of Italian seasoning if I was feeling fancy. But now that I’ve tried this homemade pizza sauce, I’m sure that I’ll be taking a few extra minutes to make my pizzas that much better.
The sauce can be made ahead of time and refrigerated, saving you time when you’re ready to assemble your pizza. This recipe makes more sauce than you need for one pizza, and while I haven’t tried it yet, I’m sure that it would freeze well. Just freeze pizza-sized portions individually and defrost as needed. Homemade pizza sauce also works well as a dipping sauce, and next I’ll be sharing an appetizer that’s perfect with this sauce.
One year ago: Chicken with White Beans and Tomatoes
- 28 oz. can diced tomatoes, undrained
- 3 tbsp. olive oil
- 1 tbsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. crushed red pepper flakes (or 2 tsp. if you want more heat)
- 1/4 tsp. salt
- 3 cloves of garlic, finely minced
Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Allow to cook for at least 15 minutes. Once finished cooking, remove from the heat. If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Store in an air-tight container in the refrigerator.
Recipe adapted from Annie’s Eats.