Homemade Pizza Sauce
Homemade pizza sauce finished pizza sauce
There is nothing like homemade pizza sauce. I developed this recipe after purchasing some store bought pizza sauce. The taste of which, in my opinion, was very bad. My thoughts were that it shouldn’t be that hard to come up with a pizza sauce from scratch that I would like. This recipe is for what I consider a West coast type pizza sauce which tends to have the background flavor of garlic versus a New York City pizza sauce which tends to have a background flavor of onion.
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Tomato ratio for a spreadable sauce
The ratio is 4 parts tomato sauce to 1 part tomato paste. If I have small tomato paste cans, then 2 8oz tomato sauce cans will do. This time, I had 8 oz tomato paste cans so a 28 oz ground tomato went into the sauce. The 4 parts tomato sauce to 1 part tomato paste ratio will produce a nice thick pizza sauce that is excellent for spreading. The ground tomato produces a slightly chunky sauce whereas the tomato sauce will produce a very smooth sauce. Both sauce types will spread easily on pizza dough or French bread.
Measuring The Spices
The measured spices are approximate due to the age and dryness of the spices you are using, this will affect how much flavor they will produce in the sauce. So don’t get to hung up on the amounts of spices. Your taste buds will guide you to your perfect pizza sauce.
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A word on the red pepper flakes
Some Italian seasoning mixes come with red pepper flakes already mixed in. If yours does, omit the red pepper flakes. The red pepper flakes are included in the recipe because my current Italian seasoning does not have red pepper flakes. One other thing to note I also run my red pepper flakes thru a coffee/spice grinder to break up the large flakes and seeds. The end result will be very small pieces, but not powder, there will not be any large pieces to concentrate the heat.
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How To Make Pizza Sauce
The spices include:
- 1 tsp Italian spices
- 1/2 tsp Garlic powder
- 1/4 tsp Black pepper
- 1/4 tsp Salt
- Dash of red pepper flakes(just for flavor not for heat)
- Sweetleaf basil(if needed)
Instructions
- Open the cans of tomato paste and tomato sauce/ground tomato and pour into a large bowl.
- Add Italian spices and garlic powder, add black pepper and salt, add a dash of red pepper flakes into the sauce and using a sauce whisk mix thoroughly. You will not be able to taste the spices in the sauce at this point. If you taste spices, you may have too much in the sauce. Do not worry this recipe is fairly bulletproof.
- Place the raw sauce in the refrigerator and allow the spices to meld for at least 4-5 hours.
- Two hours prior to using remove from the refrigerator and taste the sauce for flavor, saltiness, and any hint of bitterness. If it tastes predominately like tomato you don’t have enough spices in it. Add more of the Italian spices and garlic as needed.
- Add more salt if needed. If there is any hint of bitterness it is due to too much garlic. Add a teaspoon of crushed sweet leaf basil to “sweeten” the sauce.
- Refrigerate the sauce for two more hours to improve the flavor if you had to add more spice and if you had to add basil to sweeten the sauce.
4 parts tomato (sauce or ground) to 1 part tomato paste
With a little time and some spices, you can develop your very own pizza sauce fine-tuned to your or your family’s likes. Homemade pizza is just a step away after the sauce is made.
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(Mybusyretiredlife.com All Rights Reserved)
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(Mybusyretiredlife.com All Rights Reserved)
(Mybusyretiredlife.com All Rights Reserved)
(Mybusyretiredlife.com All Rights Reserved)
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My soon to be 16-year-old son is the biggest critic of my homemade pizza sauce, if it takes less than an hour he hates it. . I have never thought about letting the flavors blend in the frig. I will give this a try! Thanks for sharing!
Your welcome,
I hope your son starts giving you raves in the near future.