Pizza Sauce
photo by truebrit
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
5 1/2 cups
ingredients
- 3 cloves garlic, minced
- 1 -2 tablespoon olive oil
- 1 (29 ounce) can tomato puree
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon italian seasoning
- 1 teaspoon basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
directions
- In saucepan saute garlic in oil.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat and simmer at least 1/2 hour or until desired consistency.
- I divide up into 3-4 pint-sized canning jars and freeze for later use.
- One jar covers my 12x15-inch pizza crust.
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Reviews
-
Good, good, GOOD! This stuff is far superior to commercial canned pizza sauce! I made pizza for supper today using this recipe, and also used your pizza crust (bread machine)recipe. (ID#83316). I baked two large round pizzas, and they have both been devoured in lightning-fast speed!!! After the sauce started boiling, I turned down the heat to low, and let it simmer very slowly for about 45 minutes. It yielded 3 pints. Half a pint was adequate to cover both of the pizzas. Instead of the garlic cloves, I used 1/2 a teaspoon of garlic powder, and I reduced the red pepper flakes to 1/4 teaspoon. I added 2 tablespoons of dried minced onions to the sauce, too. I like the fact that I can prepare this in bulk, and freeze for later use. I can't thank you enough for posting this; it's delicious!
Tweaks
-
Good, good, GOOD! This stuff is far superior to commercial canned pizza sauce! I made pizza for supper today using this recipe, and also used your pizza crust (bread machine)recipe. (ID#83316). I baked two large round pizzas, and they have both been devoured in lightning-fast speed!!! After the sauce started boiling, I turned down the heat to low, and let it simmer very slowly for about 45 minutes. It yielded 3 pints. Half a pint was adequate to cover both of the pizzas. Instead of the garlic cloves, I used 1/2 a teaspoon of garlic powder, and I reduced the red pepper flakes to 1/4 teaspoon. I added 2 tablespoons of dried minced onions to the sauce, too. I like the fact that I can prepare this in bulk, and freeze for later use. I can't thank you enough for posting this; it's delicious!
RECIPE SUBMITTED BY
The artist FKA: CindyZ
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<br>My family and I live in a small town in mid-Michigan, where the summers are short and the winters are cold and long. I enjoy camping, swimming, biking, curling up with a good book, scrounging around garage sales (I'm forever the bargain hunter, hubby says I'm way too Dutch), gardening, watching Nascar (go Matt!) on Sundays and spending time with family, especially listening to stories from the older generations. I'm an RN, and am fortunate enough to be able to work only part-time so I can spend more time with my kids, ages 14, 9, and 6, and my sweet pug Lou, who is a year old. Two pet peeves worth mentioning are people who smack their gum and ignorance.