Homemade Pizza Sauce from Scratch

Homemade Pizza Sauce from Scratch

ObsessedWithPizza 1

"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

1 h 10 m servings 35 cals
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Original recipe yields 16 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

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.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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 e...

Most helpful critical review

I did not care for this recipe. Far too sweet.

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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 e...

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.

I did not care for this recipe. Far too sweet.

My suggestion now is to hold off on garlic salt and sugar until the end, and then add it 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 enou...

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 li...

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

I think this is very easy and a great recipe. I add a little touch of crushed red pepper and the sauce comes spicy! (that's how I like it) I just add in oregano and basil towards the end.....com...

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