Pizza Sauce Recipe From Scratch
No way around it, a terrible sauce makes for a terrible pizza. Commercial and canned sauces look and taste like a thick mess. So when you're surrounded by preserved sauces, what do you do? You've got to get with the program and make an incredibly fresh alternative. Luckily, I've got a great recipe. If you're looking for something that calls for canned tomatoes, you might as well just move along now. Creating the best pizza sauce can only be accomplished with the freshest tomatoes and the best herbs. If you're not afraid to break out of the canned tomato mold, keep reading to discover the freshest pizza sauce recipe from scratch around!
Not Your Typical Pizza Sauce -
I'll admit, as far as traditional pizza sauces are concerned, this recipe is a bit of an oddball. Instead of simmering a sauce on the stove top, fresh tomatoes and herbs are slowly baked in the oven and then quickly pulsed in a blender to create the final sauce. What you're left with is a sauce with enhanced tomato flavor and a wonderful freshness from garlic and basil. Sure it's different, but taste is what matters right?
Prep. Time - 10 Minutes
Total Time - 1 Hr. 15 Minutes
Yield - Enough for Two Large Pizzas
Difficulty - Easy
- 10 oz. Grape Tomatoes
- 2 Teaspoons Dry Oregano
- 1 Teaspoon Dry Thyme
- 3 Cloves Garlic
- 2 Tablespoons Olive Oil
- 1 Bunch Fresh Basil
- Salt & Pepper
Tomatoes, Tomatoes, Tomatoes -
Grape tomatoes are one of my favorite tomatoes for pizza sauce. They are slightly sweeter than most other varieties, but still retain a hefty amount of tomato zing. If you're not a fan of grape tomatoes, try using other tomatoes such as Roma, Hot House or Beefsteak.
Although the tomatoes do need some time to chill in the oven, the overall prep work is extremely easy. Good ingredients should always speak for themselves.
- Preheat oven to 300F.
- Halve the grape tomatoes and place skin side down on a non-aluminum baking sheet. (Acids in tomatoes can react with and cause aluminum cookware to leach.)
- Drizzle over the two tablespoons of olive oil. Additionally, sprinkle on the dry oregano, thyme and a little salt and pepper.
- Place in the oven and set a timer to 30 minutes.
- After 30 minutes has elapsed, add three cloves of garlic (skin on) to the baking tray. Close oven and allow to bake for an additional 30 minutes.
- When ready, remove from the oven and let cool.
- Move the tomatoes to a blender or food processor and add your handful of fresh basil. Remove the garlic cloves from their skin and pop them in there as well.
- Pulse the mixture until a sauce forms. At this point, your sauce is finished. It may be used right away to sauce up some pizzas, or you can keep it covered in the refrigerator for up to five days for later use.
It's really that simple! There's no need to make a mess on the stove and there's definitely no need to constantly tend to your sauce. Just pop in the oven and pulse real fast at the end. The sauce is incredible and I guarantee that you'll be able to taste the difference. Kiss those nasty pre-made sauces goodbye and say hello to your new fresh friend. Thank you for reading my article highlighting the perfect pizza sauce from scratch. If you're curious to see what pizza this sauce was used on, be sure to checkout my recipe for Eggplant Parmesan Pizza.
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