Prep 5 mins
Cook 3 hrs
Something basic that I can make from my own food storage.
Make and share this My Very Own Basic but Yummy Pizza Sauce recipe from Food.com.
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 teaspoons basil
- 1 teaspoon Greek oregano
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 1 tablespoon parsley (fresh, if you can get it)
- Fold everything together in a bowl. When baking the pizza, the sauce will cook adequately. Make this up before you start your pizza dough, and let the sauce sit in the fridge. By the time your pizza is ready to be topped, the flavors will have blended.
- This freezes well.
This is a great sauce, so easy to stir together, and much better than a lot of sauces that need to be cooked for long periods of time. Perfect for when you need pizza sauce in a hurry. I started by opening a 12 ounce can of tomato paste by mistake. So, I just went ahead and doubled the recipe. I'm glad I did because it is delicious. I used 2 cloves of crushed garlic instead of garlic salt, and dried parsley because I didn't have fresh. I froze the remainder in serving size portions for future use.
This tastes tons better than what we buy from the store! I doubled the recipe and thought I was saving time by blending in the blender. The sauce was so thick it didn't blend properly and I had to hand mix it anyway. :) The flavor is so yummy and the thickness is just what we prefer! We will be making a lot of this just to freeze! I made this with Pizza Dough for Thin Crust Pizza Pizza Dough for Thin Crust Pizza as DH wanted a thin crust to try.
I will be making this sauce again without a doubt because it really is a great recipe but we felt the amount of onion powder and especially garlic salt was way too strong. I will next time cut both in half. Please don't hesistate to try this recipe but cut back the two I mentioned to half the recipe calls for. Also, I used a banking stone which makes the crust perfect. I always struggled with burnt pizza bottoms but it's worth investing in a baking stone to solve that problem. I used the redi made crust Pilsbury sells in the rolls which turned out perfect on the stone. One more thing. I won't hesitate to use that pizza dough from now on. I used only fresh herbs and cut the basil down to 1 teaspoon chopped. The Organo was only the regular kind but fresh from the garden. If you must use dried herbs refer to the conversions rate Zaar offers. Dried is much less that you use than fresh.