Homemade Pizza Sauce from Scratch Recipe - Allrecipes.com
Homemade Pizza Sauce from Scratch Recipe
  • READY IN ABOUT hrs

Homemade Pizza Sauce from Scratch

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Place tomatoes, water, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture to a large pot.
  2. 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.
  3. 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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2013

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.

 
Most Helpful Critical Review
Jun 25, 2014

Sickeningly sweet.

 
Aug 31, 2013

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!

 
Sep 30, 2014

It's WAY too salty! Great start to a basic recipe.

 
Aug 22, 2014

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.

 
Feb 01, 2014

I reduced the sugar some, and it still had a nice flavor. I also sprinkled some Italian seasoning to taste.

 
Oct 28, 2014

I apologize to anyone who's tried this and found it overly sweet and salty, which it is. This is the result of an error in my thinking process; initially, I was searching for something to give it that "bite," and thought the garlic salt would do the trick, and the sugar was to make that more palatable. This clearly didn't really work, but once it was established in my routine I stopped questioning it. Later a friend suggested adding vinegar for the bite, which did the trick, but I still didn't think to try toning down the garlic salt and the sugar. My suggestion now is to hold off on garlic salt and sugar until the end, and then add it to taste. You need less than a third of what I originally suggested, if I recall correctly.

 
Aug 13, 2014

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.

 

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Nutrition

  • Calories
  • 35 kcal
  • 2%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 682 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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