Homemade Tomato Sauce

I initially found a delicious recipe for pizza sauce rom Kitchen Treaty, but then found an easier (and less time intensive) recipe from She Loves Biscotti. I combined the two recipes to come up with a homemade tomato sauce that can be used for pizza and pasta.

Homemade sauce is easy to make, and makes such a huge difference in cooking!

Homemade Pizza Sauce

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic (about two or three large cloves)
  • 1/2 medium onion sweet, minced
  • 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano (if using fresh, add at the end of the cooking time)
  • 1 container of pomi diced tomatoes- 26 oz. Can also use 2 cans (14.5 ounces each) diced tomatoes (undrained) or 2 pounds diced fresh tomatoes.
  • 1 teaspoon honey (you can also use granulated sugar or agave nectar). Optional- depending on how naturally sweet your tomatoes are.
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tbsp fresh Italian parsley, chopped
  • 3-4 leaves of fresh basil, chopped
  • salt and black pepper to taste

DIRECTIONS:

  1. In a medium saucepan, heat olive oil over medium-high heat.
  2. Reduce heat to medium, and add the garlic and cook, stirring, for about a minute. If you’re using dried oregano, add that along with the garlic. If you’re using fresh, add it to the sauce at the end of the cooking time.
  3. Add minced sweet onions and continue to saute for 5-7 minutes until translucent. Stir occasionally. Add a pinch of red pepper flakes (optional)
  4. Add the tomatoes, one cup of water and sugar of choice (optional). Increase the heat to medium high and bring to a simmer. Adjust for salt and pepper. Taste your sauce, if there is an acidic  aftertaste, add a few carrots, sliced in half.
  5. Reduce the heat to medium, cover the sauce and allow to simmer for 20-30 min. Stir occasionally.
  6. Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer.
  7. Taste and adjust seasoning.
  8. Stir in fresh oregano, if using that instead of dried. Add fresh parsley and basil.
  9. Can be used immediately, or also blended in a puree using an immersion blender, blender, or food processor.
  10. Assemble pizza using your delicious homemade sauce, use as pasta sauce, or refrigerate until ready to use. Keeps well in the fridge for about 4 days. I love to freeze this sauce in individual-pizza portions, too.
Used this sauce for my delicious, keto-friendly mini eggplant pizza, my homemade homemade pasta (without a pasta maker), my homemade gnocchi and my homemade pizza 

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