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homemade pizza sauce with fresh tomatoes

Pizza Sauce with Fresh Tomatoes

Taylor Svetlichny
In this recipe, I'm showing you how to make pizza sauce with fresh tomatoes! Nothing can beat homemade pizza sauce from scratch with whole, fresh tomatoes, especially when this recipe is quick and simple.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Healthy Meals, Lunch, Main Course, Pizza, Sauce
Cuisine American, Italian
Servings 2 cups

Ingredients
  

  • 2 ½ lbs fresh tomatoes
  • 1 teaspoon red chili flakes
  • 1 tablespoon garlic powder or 2 cloves fresh garlic
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 3 tablespoons dried basil
  • 1 teaspoon ground black pepper

Instructions
 

  • Quarter the tomatoes and blend them together until smooth.
  • In a saucepan, heat olive oil over medium heat and sauté the garlic for about 1 minute, until fragrant.
  • Add red chili flakes, then pour the tomato purée into the pan.
  • Bring the mixture to a simmer and cook uncovered for about 15 minutes, stirring occasionally to prevent it from sticking or burning, until the sauce thickens.
  • Stir in the oregano, basil, sugar, salt and pepper, and continue cooking for another 3-4 minutes, allowing the flavors to meld and the sauce to thicken further.
  • Let the sauce cool completely before transferring it to a jar.

Video

Notes

  • Choose Ripe Tomatoes: For a more flavorful pizza sauce, use ripe tomatoes. They tend to be sweeter and juicier, which gives the sauce a more rich flavor. 
     
  • Use Fresh Garlic: Fresh garlic has a more robust flavor compared to garlic powder. Crush it to release more of its natural oils and flavor.
     
  • Experiment with Seasonings: This is a customizable sauce depending on your preferred flavors. Feel free to experiment with different herbs and seasonings.
     
  • Adjust Consistency: If the sauce is too thick, you can thin it out with a little reserved pasta water or stock. If it’s too thin, continue simmering to reduce it further.
     
  • Storage Tip: Once cooled, store the sauce in an airtight jar in the fridge for up to 5 days, or freeze it for up to 3 months for easy future use.
     
  • Multi-purpose Use: This sauce isn’t just for pasta! Use it as a base for pizza, lasagna, or even as a dipping sauce for breadsticks.
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