This pizza sauce is amazing. The long simmering creates a vivid, Old World flavor. Here is a PPM tip: prepare up to a week in advance, bottle it and refrigerate until ready to make your pizza. Nothing compares to homemade pizza sauce…
6 ounces tomato paste
1 tbsp. olive oil
1 can tomato puree (29 ounces)
3 tsp. granulated garlic
2 tsp. oregano
1 tsp. basil
1-3 tsp. dried red pepper flakes–to taste
1 cups water
salt to taste
In a large saucepan over medium heat, stir the tomato paste and olive oil together, then stir in the tomato sauce.
Add all of the remaining ingredients, bring to a boil, then lower heat to a simmer. Cook, uncovered for 1-3 hours, stirring frequently. Add water if sauce gets too thick, but it should reduce down to a thick paste that has enough body to cover a pizza.
Makes 3 cups, enough for 2-3 pizzas
I put my save in ice cube trays and freeze…just like baby food. The morning we are making pizza, I'll pull out enough cubes for the type of pizza we are making that day. I can't wait to try making your sauce and cubing it up.
Hi, Are the oregano and rosemary fesh or dried? If fresh can I use dried instead? And how much?
Thanks, love your recipes.
Jenny Penton says
This is dried herbs…so just add the amount given. Or, to taste:)
I am glad you love the recipes!