Monday, July 29, 2013

Pizza Sauce

Those tomatoes just keep on comin'! A couple of days ago, the hubby's uncle brought us 3-4 lbs of tomatoes. I'd just finished up with my previous 4 lbs, what the heck was I going to do with even more? Pizza sauce, I thought, pizza sauce. The hubby hates my go-to fast and easy sauce, Ragu. It was a much better plan to make my own sauce, freeze it in little portions, and just use those when I make pizza. So that's what I did.

I ended up getting 7 (1-cup) portions of pizza sauce, which I froze in food-saver bags and then tossed in the freezer. That's a lot of pizza. It's ok, we love pizza in this house. I usually make a couple a month. Plus, we'll be getting more tomatoes. I may be back in the kitchen, pureeing up more sauce before it's all said and done.

This sauce is super-easy to make, and tastes so fresh! I was very pleased with the sauce. I simmered mine on the stove for 2 hours to let all the flavors meld together, and the house smelled delish all day. I know it's so easy to buy pizza sauce at the store, or even order a take-out pizza, but at least when it's homemade you know what's in it. And then you know exactly what you are feeding your family :)


1 tbsp olive oil
1 tbsp minced garlic
4 lbs tomatoes, deseeded and diced
1 (15 oz) can tomato paste
1/3 cup chicken broth
2 tsp kosher salt
1 tsp onion powder
1 tsp Italian seasoning
1 tsp oregano
1/2 tsp black pepper


1. Heat olive oil in a large, wide-side pan over medium-high heat. When hot, add garlic. Saute for 30 seconds, or until toasted. Add tomatoes to pan, saute 5 minutes or so. Add tomato paste and chicken broth to the pan.
2. Add kosher salt through pepper to the pan. Bring to a simmer, cover pan, and lower heat. Simmer for 2 hours, stirring every half 30 minutes.
3. Taking an immersion blender to the sauce, puree until sauce is very smooth. Remove pan from heat, and allow sauce to cool before storing. Makes about 7 (1-cup) portions. Can be store fresh in the fridge for up to 5 days, covered tightly.

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