Whether it’s this cauliflower pizza crust, this zucchini one, or this cassava flour version, Friday nights at my house almost always mean pizza and a game or movie with my littles. The goal is to relax, have some fun, and then send the kids off to bed on time so my husband and I can gush over how much we love them while crossing our fingers that no one comes out for fourteen thousand drinks of water hang out.
Simmering homemade pizza sauce for 30-45 minutes is not part of my relaxation strategy, so I skip it for a much quicker and easier method. Until recently it wasn’t quite as good as traditional pizza sauce, but then I discovered a no-cook approach that rivals my favorite cooked version.
The bright, zesty tomatoey goodness of this homemade pizza sauce is infused with the flavor of garlic and herbs, and it’s so easy to make. One batch is just about right for two 10-12 inch pizzas, which is perfect for Friday night pizza, which is one of my favorite family traditions. I hope you love it!
Homemade Pizza Sauce
Ingredients
- 7 oz tomato paste
- 1 medium tomato (roughly chopped)
- 4 cloves garlic (roughly chopped)
- 2 tsp homemade Italian seasoning (or ½ teaspoon each parsley, thyme, oregano and basil)
- 1 tsp maple syrup (you can sub coconut sugar or sucanat – and add more if needed – tomato paste varies a lot in sweetness)
- ½ tsp sea salt
- 2 tbsp extra virgin olive oil
- water (to thin the sauce – if needed)
Instructions
- Place all ingredients except the water in a food processor and blend together. I like my sauce to have a little chunkiness from the tomato so I’m careful not to over-blend. If needed, add some water to thin the sauce to the consistency you prefer.
Thank’s again for all the great ideas especially the pizza sauce . One of my favorites is the vanilla recipe .Thank you.Dienna
Sauce tasted good, easy to make, and enough for all the pizza.
I’ll check out more of your recipes.
Thank you
I wondered if you’d be interested in a tip I use,when I buy garlic I skin and top and I put in a jar with olive oil, and refrigerate,the garlic stays good and the longer you keep it,can use the oil for garlic breads
Gerard, the USDA recommends that you keep infused garlic oil in the fridge for just 3 days. Beyond that you risk botulism !! To avoid this terrible risk, freeze infused oil for up to 3 months. I use ice cube trays.
As for the pizza sauce,,, I love it! My go to. Super easy and yummy. I often omit the fresh tomato if I don’t have one on hand.
Thanks for sharing Heather. You had me at marshmallows many many years ago 🙂
Ah, marshmallows! Glad you found my recipes worth sticking around for. 🙂
Can this be frozen? There’s just one of me here and i would lime to freeze it in smaller portions.
Dear Heather
Thank-you for your wonderful recipes. They are the highlight of my week.
Many thanks
Maureen.