Have I got an easy recipe for you!
It’s called easy homemade pizza sauce, and once you make it, you’ll never go back to the storebought stuff.
It might sound silly to make homemade pizza sauce when you can so easily pick it up at the store, but avoiding ingredients like this makes it all worth it.
Ragu Pizza Quick Sauce: Tomato Puree (Water, Tomato Paste), Soybean Oil, Salt, Modified Food Starch, Dried Onions, Spices, Sugar, Natural Flavor.
The ingredients above in bold we try to avoid. Why?
- Soybean Oil – we avoid all things soy in our house, as it’s a known hormone disruptor. If we do eat soy, it’s only traditionally fermented in foods like natto or tempeh.
- Modified Food Starch – this could mean any number of things. The starch could come from corn, rice, or wheat (watch out gluten-free friends), and “modified” could mean anything from roasting it to treating it with acid.
- Natural Flavor – don’t let the word ‘natural’ fool ya’. This could mean a simple extract or could mean it’s an msg derivative.
Homemade Pizza Sauce is where it’s at! And really, my recipe couldn’t be simpler, so grab some jarred tomatoes, open up that spice cabinet, and throw together your easy homemade pizza sauce.
Easy Homemade Pizza Sauce
This recipe is so simple, all you need is a blender & the ingredients to get your pizza on! After you make it, be sure to check out my insanely popular pizza crust recipe! It’s the best!
Ingredients
- 2 jars diced tomatoes where to buy
- 1 TBS . olive oil where to buy
- 2 TBS . dried basil where to buy
- 1 TBS . onion powder where to buy
- 2 tsp . garlic powder where to buy
- 1 TBS . dried oregano or 1 drop oregano oil where to buy, where to buy
- 2 TBS . unrefined sugar where to buy
- 1 tsp . salt where to buy
Instructions
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Mix all the ingredients in the blender until combined.
Recipe Notes
To better develop the flavors, store in the fridge 2 hours before using.
I know you say 2 jars… how does that translate into fresh cherry tomatoes from the garden? I have just found this recipe and am VERY excited to try this!!
Hi Cassandra-
The jars suggested to use in the recipe are 14.5 ounces each (29 oz total), so you will need to weigh your tomatoes and figure out the equivalent amount (once they are chopped/diced).
If you don’t have a scale, a good rule of thumb is that it takes about 25-30 cherry tomatoes to make a cup (8 oz) when chopped.
Best of luck with your tomatoes and sauce!
-Bobbi (DaNelle’s Assistant)
I made this last night for homemade pizzas and we really liked it. The spice blend was perfect other than (for us) it was way too much salt. Salt is a highly personalized choice so that’s not a criticism. I had my own sauce recipe that used tomato paste but yours is better. Thanks for a great recipe.
What sized jars of diced tomatoes do you use? Can you can this? Thank you!
I think it’s a 16 oz. jar
I just whipped up half a batch with what I had on hand, and it’s amazing!! 🙂 Can you can this? If so, what method would you use? How long would you say it would last? (Canning is still relatively new to me!)
I’m sure you can can it, I haven’t tried yet though. It lasts in my fridge for a few weeks, but we also freeze it for up to 6 months.