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Pizza sauce

A 'from scratch' recipe using wholesome ingredients.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main
Cuisine: American, Canadian, Italian
Keyword: quick, simple
Servings: 2 pizzas
Calories: 75kcal
Cost: $1

Equipment

  • Saucepan or hotpot
  • Electric skillet
  • Food processor or immersion blender

Ingredients

Main ingredients

  • 1 lb fresh tomatoes or canned, if fresh not available
  • 40 g onion peeled and chopped
  • 20 g garlic scapes or 2 cloves

Herbs and spices

  • ½ tsp dried oregano
  • ¾ tsp dried basil
  • ¼ tsp chilli flakes according to taste
  • 1 tsp sugar
  • ½ tsp salt

Instructions

Optional preparation

  • At your option, remove tomato skins using one of the following procedures.
  • A. Heat sufficient water in the sauce pan or hot pot to immerse a few tomatoes at a time. Dip each tomato in the boiling water using a fork, tongs, slotted spoon, or other suitable tool just long enough for the skin to scald and begin to peel off. It may help to score the skins with a knife prior to immersing the tomatoes.
  • B. Frozen tomatoes are easily peeled by running the tap over them just enough to thaw the skins but not the tomatoes themselves. Use a knife to score each tomato once the skin has thawed and use this as a starting point for peeling.

Main instructions

  • Dice the tomatoes, then add the main ingredients to the skillet and bring to a boil, then reduce heat and allow to simmer. Use a spatula to break down the tomatoes further as necessary.
  • Once there is a reasonable quantity of hot liquid, add the remaining ingredients, and continue simmering until a half hour or so has passed or until the desired consistency has been obtained.
  • Carefully transfer the sauce to the food processor, or alternatively use an immersion blender, and blend to desired consistency.
  • Return the blended sauce to the skillet to reduce liquid further if necessary.

Notes

  1. This recipe makes sufficient sauce for two 12" pizzas or thereabouts.
  2. Tomato skins contain a good deal of nutrition, but on the other hand can lend a bitter taste to sauces. Whether to remove them or not prior to making the sauce is a personal choice.
  3. Frying the onions and/or spices in a bit of olive or similar oil for a few minutes does add a certain flavour, and you're welcome to do that if you wish. When I fry onions, I generally use water so as to reduce the fat content of the recipe. In this case, that would serve little purpose.