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    You are in: Home / Recipes / Tomato Basil Pizza Sauce Recipe
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    Tomato Basil Pizza Sauce

    Tomato Basil Pizza Sauce. Photo by Chef #554929

    1/1 Photo of Tomato Basil Pizza Sauce

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    5 mins

    8 mins

    Tish's Note:

    This is a simple pizza sauce. If you grow fresh plum tomatoes use about 2 cups of them chopped in place of the canned tomatoes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in medium saucepan over a medium heat until hot.
    2. 2
      Add garlic; cook 30 seconds or until fragrant.
    3. 3
      Stir in tomatoes, salt and pepper and cook for 8-10 minutes or until slightly thickened, stirring and mashing tomatoes with potato masher until crushed.
    4. 4
      Stir in basil.
    5. 5
      Place in small bowl; cool to room temperature This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen.

    Ratings & Reviews:

    • on May 26, 2013

      55

      Added a little sugar (1/4 tablespoon) because I don't like my sauce to be overly acidic and a bit of sage (cause I like sage ^.~). Started with freeze dried garlic bits because that was what I had on hand. Very yummy and super easy! I'll make it again. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2012

      55

      VERY VERY GOOD! & easy to make!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2011

      55

    Read All Reviews (7)

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    Nutritional Facts for Tomato Basil Pizza Sauce

    Serving Size: 1 (438 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 204.2
     
    Calories from Fat 129
    63%
    Total Fat 14.4 g
    22%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 603.4 mg
    25%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 5.2 g
    20%
    Sugars 10.8 g
    43%
    Protein 4.2 g
    8%

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