To create a fresh, saucy pizza base, the Italian flavors of tomatoes, herbs like basil, garlic, and oregano, as well as a little cinnamon, honey, olive oil, and parsley, are combined.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 2 ripe tomatoes
- 1 clove garlic
- 1 tablespoon chopped fresh basil
- 1 pinch ground cinnamon
- 1 teaspoon salt
- 1 pinch ground black pepper
- ¼ teaspoon white sugar
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh parsley
Instructions
- In a food processor, combine the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil and parsley. Blend without liquifying – should remain a little chunky.
Reviews
Delicious. Simple. Fast. What more could you ask for. We also used the diced canned tomatoes. Highly recommend.
I used half the salt and freeze-dried oregano and used it as a pasta sauce instead of pizza sauce. I think it would probably be delicious as a pizza sauce. I’m not sure about the cinnamon, but I think that a pizza crust and toppings would probably round out that flavor a bit more.
I chose this recipe because I didn’t have to cook it and I was very happy with the result. Tomato variety matters! I used a couple handful of small, homegrown fresh Amish Roma and San Marzano tomatoes. I seeded them because I was worried about a runny sauce like others reported but I needn’t have. Paste tomatoes naturally have less juicy bits. Texture was perfect, almost creamy and not like salsa at all, and I paired the sauce with Jay’s crust. Our guests raved it was the best homemade pizza they’ve ever had. I had enough sauce to cover two 12ish inch pizzas.
My wife thought it was okay, but I didn’t care for this sauce and neither did one of my kids. It tastes too much like raw tomatoes (because they are raw) for me. In the future I’d make a sauce that was cooked over the stove top for a decent amount of time.
What a great, fresh sauce! My man dipped his finger in and said it was amazing and that I should make it this way all the time now. And it was so easy 🙂 I subbed dry basil for fresh but used a little more fresh parsley; this will be a great recipe to play around with to create different flavors! Thanks for a great recipe-
This sauce is perfectly awesome if you cook it down after blending. Brought it to a boil then simmered on low for an hour or so. It gets thicker and the flavors are richer. I did omit the cinnamon…seemed a bit odd.
Excellent basic sauce. I eliminated cinnamon and substituted red pepper flakes for the black pepper. I cooked the sauce for about 30 minutes to try to thicken, and I also ran the finished product through a food mill to remove the seeds and any remaining chunks, as we prefer a smooth pizza sauce. The flavor is wonderful!
I used it over store bought ravioli, and it was delicious! I omitted the cinnamon and didn’t have parsley, so I am not sure how it’d be with those things in it.
I loved this recipe! Just perfect to put as a base for the pizza, under all the other ingredients.
Fresh tasting, good sauce. I will come back to this time and again. I did modify it somewhat; I used canned fire roasted tomatoes since fresh are not in season. I prepared in a saute pan, starting with the garlic in a bit of oil and adding the rest of the ingredients.
This was delicious and easy to make, and a nice change from the typical tomato sauce pizza covering. I will definitely make it again.
I though this was very tasty as is, but you can certainly do more/less to it. I added onion and hot pepper, and definitely altered all the other ingredients according to taste. I did not use sugar. I plan on cooking it up and using the leftover in some kind of pasta casserole deal.
I didn’t really like how this pizza sauce turned out. If you do make this I would leave the cinnamon out. We thought it ruined the whole sauce.
We love this sauce. Fresh-tasting and flavorful. Plus, easy to make. Extra freezes well.
Too salty!
I used 6 whole Roma tomatoes and added a teaspoon of red pepper flakes- the whole tomatoes and the red pepper added what the original recipe lacked.
An excellent sauce but two problems: 1) Far too salty, as several reviewers have noted. Cut the salt by half and you’ll do very well. 2) Too watery. Recommend seeding the tomatoes. Otherwise, a delightful blend of fresh spices and tomato flavors. If you want the same old thick, standard pizza sauce, then order Pizza Hut. This sauce is a keeper!
This sauce would make an excellent marinara for pasta–it’s so fresh tasting! If I make this again, I would cut out some of the salt–I used the amount specified and it was way too salty. Also, as far as use for a pizza sauce, this wasn’t quite what I was looking for–its flavor got kind of lost among the rest of the things on the pizza
Loved it! Used canned tomatoes since they aren’t in season right now. Turned out great on some grilled pizzas.
Great pizza sauce! Used a can of diced tomatoes since that was what I had on hand, two cloves of garlic and dried herbs. Will be using again for sure.
I loved this sauce and so did my kids, who are tough to please. I added a tablespoon of tomato paste and started off by sauteing the paste, olive oil, and all the spices (minus the fresh parsley) for just a minute and then added the tomatoes. I then let it simmer together for a few minutes and added the chopped parsley last. I used what I had in the pantry: canned tomatoes (1 can), dried basil (about a tsp.), and added a little extra sugar (about 1 tsp. total) and used an immersion blender to mix it all up.