Pizza Sauce

Course condiment, Main Course

Cuisine American, Italian

Keyword pizza

Prep Time 5

Total Time 5

Servings

Calories 18kcal

Author Emma Chapman

Equipment

blender or food processor

Ingredients

28 ounces whole peeled tomatoes
6 ounces tomato paste
3-4 basil leaves
1 tablespoon Italian seasoning
½ teaspoon garlic powder

Instructions

In a blender or larger food processor, add the whole peeled tomatoes (including the juices from the can), tomato paste, basil leaves, Italian seasoning, and garlic powder.
Blend until smooth. Taste and add salt and pepper if you feel it needs it; I usually don’t.
You can use this sauce right away. Any sauce you don’t use that day can be stored in an airtight container in the refrigerator for at least five days.
You can also freeze this pizza sauce if you want to store it for longer.

Notes

This pizza sauce makes around four cups of sauce. I tend to use one cup for one 15-inch pizza. So, this recipe will top four pizzas for me. I tend to keep leftovers in my refrigerator as we will use this for things like pizza bagels or pizza English muffins (easy, quick meals for our toddler). I also like to make store-bought fried mozzarella sticks or fried ravioli that we will throw into the air fryer for a snack and this sauce is perfect for dipping those too.

I will sometimes add 1/8 teaspoon cayenne for just a little heat as well.

With any recipe with so few ingredients the quality of those ingredients will make a big difference to the overall flavor of the recipe. So, when possible I like to use San Marzano tomatoes and fresh, fragrant basil.

While I like to blend this sauce until smooth, you could absolutely leave it on the chunky side if you prefer that texture.

Nutrition