Homemade pizza sauce
Prep time: 5 mins (*sniggers* yeah, right)
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
This easy classic homemade pizza sauce simmers for a good long time to allow the tomatoes, garlic, and oregano to mingle and meld. Freeze the leftovers so you have pizza sauce at hand whenever you have a hankering for good homemade pizza.
Author: Kitchen Treaty
Recipe type: Sauce
Yield: About 2 cups sauce
- 1 Tbsp olive oil
- 1 Tbsp minced garlic (about two or three large cloves)
- 1 Tbsp dried oregano or 1 tablespoon fresh chopped oregano (if using fresh, add at the end of the cooking time)
- 1 tsp dried basil
- 2 cans (14.5 ounces each) diced tomatoes (undrained) or 2 pounds diced fresh tomatoes
- 1 tsp sugar or
3-41-2 packets of Splenda or pinch Stevia (to taste)
- 1/2 tsp red pepper flakes (this makes for a lot of heat; recommended that you start out with 1/4 tsp or even just a generous pinch if you’re unsure)
- 1/2 tsp kosher salt
- Black pepper to taste
- In a medium saucepan over low heat, warm the olive oil.
- Add the garlic and cook, stirring, for about a minute. If you’re using dried oregano, add that and the basil along with the garlic. If you’re using fresh, add it to the sauce at the end of the cooking time.
- Increase the heat to medium. Add the tomatoes, sugar, red pepper flakes, salt, and black pepper.
- Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer.
- Simmer uncovered for 90 minutes.
- Stir in fresh oregano, if using.
- Allow the sauce to cool to a safe temperature and then, using an immersion blender or working in batches with a blender, purée if desired.
- If using fresh oregano, stir that in after the hour and a half cooking time.
Verdict: Less Splenda and more oregano (& maybe basil)--oh, and better tomatoes--and I think it will be delicious. It's pretty good as it is.
Recipe from here