Pizza Sauce made from scratch can’t be beat. It’s not much trouble, and it’s a great way to use up a glut of tomatoes from the garden in late summer. Most importantly, it’s delicious!
One half-pint jar is more than enough for two 10-inch pizzas. This Pizza Sauce freezes beautifully, so you’ll always have it on hand when you’re ready to make pizza. We eat a lot of pizza in this house, so I can’t make too much Pizza Sauce. Ideally we should make enough to last us through the winter, but that never happens.
Pizza Sauce
Equipment
- 4 half-pint Mason jars
Ingredients
- 2 pounds tomatoes
- ½ t salt
- ½ t sugar
- 1 T dried oregano
- ½ t garlic powder
- 6 T tomato paste
Instructions
- Prep the tomatoes – Remove the core from the tomatoes and peel away any blemishes. Chop into a rough dice.
- Simmer – Add the tomatoes, salt, sugar, oregano, garlic powder, and tomato paste to a medium saucepan. Cook, stirring occasionally, until the tomato chunks have given up their water. Blend into a sauce with an immersion blender, then continue cooking until the sauce is thick and spreadable, and not at all watery (about 35 minutes).
- Store in jars – Pour into clean half-pint jars and stash into the freezer until ready to use.
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