Pizza Sauce

This is my go-to recipe for homemade pizza sauce and is fast and easy to prepare.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Empty can of tomatoes into mixing bowl and whisk. Add together all the ingredients, except water and salt, and whisk to smooth sauce.

Step 2

Taste and adjust by adding enough water to make a slightly thick, easily spreadable sauce. Use thinner sauce for pizza and thicker sauce for stromboli and calzones. Adjust the salt, whisking it in, to taste. The sauce can be used immediately, but it will thicken slightly as it sits.

Step 3

Store any leftover sauce in a container with a lid. This sauce will keep for up to 10 days in the refrigerator or for three months in the freezer.

Step 4

The sauce is also key to a great pizza. The trick is to not overdo it. You want a nice, thin layer of basic sauce (and your sauce can be any color; it doesn’t have to be red). Too much and you run the risk of a soggy crust.

Step 5

The dried herbs are all optional, to taste, and the salt content will always need to be adjusted based on the brand of tomato product you are using. This sauce does not need to be cooked in advance, as it will cook on top of the pizzas.

Step 6

This recipe makes enough for about eight to ten pizzas.