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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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.
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!
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.
It was very sweet for a sauce, it was closer to a dip. I cut out all of the sugar and only used 1/2 the salt the second time.
I reduced the sugar some, and it still had a nice flavor. I also sprinkled some Italian seasoning to taste.
* 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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