| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | about 3 cups, or enough for 2 |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | about 3 cups, or enough for 2 |
Ingredients
- 1 can (28-ounces) whole peeled tomatoes, in juice
- 1 small white or sweet onion, finely diced and minced
- 1 clove garlic, peeled and minced
- 3 to 4 fresh basil leaves
- 1 teaspoon dried oregano
- Pinch salt
- Pinch fresh ground black pepper
- Pinch sugar, optional
- 2 tablespoons olive oil, to saute
Instructions
- Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 80 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 181 mg |
| Serving Size | 1 of 6 servings |
| Calories | 80 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 181 mg |
Reviews
I might drain a little of the water out of the can of tomatoes next time, otherwise it was perfect.
This recipe turned out great but increased spices to our liking. Would like to know if there is a way to keep the sauce from separating in freezer? I like to make ahead and freeze 8 oz jars for busy weeknights. Thanks!
This is a great easy weeknight pizza sauce to put together. Very flavourful with the garlic and onions. So much better than a canned jar at the store. I put it all in the food processor, then simmered it. Also added crushed red pepper flakes.
The recipe is ridiculously easy to follow. I used crushed tomatoes instead of the whole peeled. It is a very tasty sauce and it made the best homemade pizza I have made in a long time. I heartily recommend this recipe.
Easy to make & delicious. I did add in more fresh garlic then the recipe asked for. I doubled the recipe so I can have it on hand later. It freezes well in airtight bags in the freezer. I recommend freezing it in quart size bags.
That is a really good sauce. I used half of the recipe and it was plenty for a large thick crust. I added about a table spoon of corn starch to thicken it and a table spoon of sweet BBQ sauce (a lot of my fav restaurants in Indiana make BBQ pizza) I give it 5 stars
nice!
I’ve made this twice. Once with pureed and once with whole peeled. Both came out great. I’m more of a taste as you go cook. So I probably added a variable amount of spices. I believe that’s how all recipes are to be followed unless the created is dependent on the portion one of the ingredients (i.e. bread making). People posting such negative posts here are frustrating as most pizza sauces seem to be made from the same general ingredients. Those viewing this recipe needed guidance, not snobbery. Geesh! I appreciate reading comments about others’ alterations. They give possibilities of something new.
I added crushed red pepper flakes, garlic powder and onion powder. Simmered for about 30 minutes, adding a little vegetable broth to keep it from burning. I love how hearty the sauce is, and I felt super proud to make my own delicious sauce for only ~$1.50!
Next time, though, I think I will crush the tomatoes more so that the sauce is more liquid, saucy– what I made is more of marinara. Still spectacular, though 🙂
I added a tinge of cayenne pepper to give that bit of an extra spice…
Just the perfect pizza base sauce for a rainy evening dinner