Super Easy Homemade Pizza Sauce
This recipe makes one pint of sauce. You’ll most likely only be using about a third of it for a 12-inch pizza. Freeze leftovers by pouring the sauce into ice cube trays and freezing for 3 hours or until set. Then remove them from the trays, place them into a resealable freezer bag and return to the freezer. To use, grab as many cubes as you need, pop them in the microwave at 15-second intervals until they’re defrosted and use in your favorite recipes. Also, I tend to under-salt on purpose. When you make pizza, keep in mind that pepperoni and cheese will add more salt to the overall dish. If you wind up not using salty cheeses or meats, sprinkle salt and pepper over the pizza to taste.
Makes 1 pint of sauce
Olive oil
1 (14-ounce) can whole peeled tomatoes, plus their juices
1 clove garlic, peeled
1⁄ small to medium red
4 onion, thinly sliced
1 tablespoon water
8-ounce can tomato sauce
1⁄ teaspoon coarse
2 sea salt
1⁄ teaspoon ground
4 black pepper 2 generous tablespoons coarsely chopped fresh basil (or 2 teaspoons dried basil)
2 generous teaspoons (two 3-inch sprigs) coarsely chopped fresh oregano (or 1⁄ teaspoon
2 dried ground oregano)
1 single-serve packet powdered stevia (or 1 teaspoon sugar, to taste)
Squeeze of lemon juice, about 1⁄ teaspoon
2
Preheat oven to 400 degrees. Brush a 9-by-13-inch rimmed baking sheet with olive oil. Pour in the whole peeled tomatoes along with the juice from the can. Using a fork, gently squash the tomatoes, so more surface area comes into contact with the pan. Add the garlic and onion slices to the pan, then roast for 25 minutes, turning the pan halfway through cook time. Remove pan from oven; cool for at least 5 minutes.
Add the water to a blender, followed by the tomato sauce. Carefully pour in the roasted tomato mixture. Toss in the salt, pepper, herbs, stevia and lemon juice. Run the blender on high until the sauce is smooth, adjusting seasonings to taste. Use immediately or freeze according to directions in the recipe’s introduction.