Recipe by ObsessedWithPizza
"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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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!
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.
My suggestion now is to hold off on garlic salt and sugar until the end, and then add it to taste.
It's WAY too salty! Great start to a basic recipe.
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.
I reduced the sugar some, and it still had a nice flavor. I also sprinkled some Italian seasoning to taste.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Pizza Sauce from Scratch
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 16
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