It's amazing how many tomatoes can grow on a single plant. Even if you only plant two or three plants, you're likely to find yourself with a counter full of ripe tomatoes by the end of the summer. Whatever should you do with these plump and juicy fruits? Make pizza sauce, of course.
This pizza sauce recipe takes far less time to prepare than more complex recipes that require you to remove the seeds and skins of the tomatoes. Pureeing the tomatoes in the food processor ensures you don't notice the skins or seeds in the final sauce. You can use it immediately or store it in the freezer to have fresh pizzas all year long.
- 12 – 15 large, ripe tomatoes
- 1 medium onion
- 6 cloves of garlic
- 1 teaspoon red pepper flakes or 1 hot pepper
- 1 tablespoon white sugar
- ½ teaspoon salt
- 3 tablespoons olive oil
- ¼ cup fresh basil, chopped
- 2 teaspoons dried oregano
- Wash the tomatoes. Remove the stems, and cut them roughly into large chunks.
- Place the tomatoes, a few at a time, into your food processor. Process until they're well broken down, but don't worry if there are still a few chunks.
- Mince the garlic, and chop the onion finely. If you're using a hot pepper, chop it finely as well.
- In a large saucepan, heat the olive oil. Add the onions to the pan, and sauté until tender.
- Add the garlic to the pan, and sauté for 1 – 2 minutes. Do not allow the garlic to brown. If you're using a hot pepper rather than hot pepper flakes, add it to the pan along with the garlic.
- Pour the pureed tomatoes into the saucepan. Also add the remaining ingredients.
- Bring the mixture to a simmer, stirring often. Tomatoes tend to splatter when they're boiling, so don't turn the heat above medium, and stand back from the pot to protect yourself from splatter.
- Simmer the tomato mixture for approximately 2 hours, or until it thickens noticeably. Remove the pan from the heat.
- Taste your sauce, and add additional seasonings or salt if desired.
- If you prefer a smoother sauce, use an immersion blender to puree the sauce after removing it from the heat.
- Use your sauce immediately, or let it cool before dividing it into freezer containers. Plan on packing about 1 cup of sauce into each container – this is the right amount for an average 14-inch pizza.
If you have a really large crop of tomatoes, feel free to double this recipe. One recipe, made with 12 – 15 tomatoes, makes about 3 or 4 cups of final sauce. You can never have too much pizza sauce, so get cooking!
If this recipe makes you hungry but your tomatoes aren't ready, check out restaurants like O J'S Steak & Pizza.