Homemade Pizza Sauce

4 Reviews
From the EatingWell Kitchen

This recipe for garden-fresh pizza sauce makes a batch large enough to top several pizzas. You can make it right now with fresh tomatoes, but if you have a bumper crop or just want to buy a lot of in-season tomatoes and put them up for another day, canning is not your only option: try freezing them. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into pizza sauce any time of the year.

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 5 pounds cored whole tomatoes, fresh or frozen
  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3/4 teaspoon dried basil or 1 tablespoon chopped fresh
  • 3/4 teaspoon dried thyme or 1 tablespoon chopped fresh
  • 3/4 teaspoon dried oregano or 1 tablespoon chopped fresh
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 to 2 teaspoons sugar (optional)
  • 2 tablespoons tomato paste

Preparation

  • Active

  • Ready In

  1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
  2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to the consistency of pizza sauce, about 2 hours. Taste and season with additional salt, pepper and/or sugar.
  3. Transfer the sauce to a blender, add tomato paste and blend until smooth. (Use caution when pureeing hot liquids.)
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 44 calories; 2 g fat(0 g sat); 2 g fiber; 5 g carbohydrates; 1 g protein; 18 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 887 IU vitamin A; 15 mg vitamin C; 16 mg calcium; 0 mg iron; 222 mg sodium; 279 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (18% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 fat

Reviews 4

August 03, 2016
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By: Melody Canterberry
Yum!
October 23, 2015
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By: EatingWell User
Awesome Sauce Loved using up my tomatoes from my garden. Very fresh taste. Also added a little fennel and a pinch of red pepper. Best pizza sauce I have ever had! Pros: Spicy but not too much.
August 23, 2013
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By: EatingWell User
Perfectly Homemade I followed the recipe for this sauce exactly and it turned out beautifully! The taste is a great combination of savory with a touch of sweetness and the consistency once it's pureed is perfect. The recipe is one to keep - no more store bought pizza sauce in this house anymore!
February 26, 2011
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By: gigglychika425
So good and easy This is so easy to make and tastes fantastic. I ended up making it with 3 lbs of tomatoes so I cut down all of the other ingredients and added an extra pinch of sugar and I still had enough to make another pizza. Came out great and was slightly sweet. Very good. Kids asked for seconds on the pizza. Yummy!