Homemade Pizza Sauce

Recently, I've been on a quest to make the perfect homemade pizza. I love making my no-yeast pizza dough, but lately I've been working on some yeast-filled recipes...including a crust with rosemary plucked from our backyard. I'm still working on the texture of the crust, but I have thankfully perfected a homemade pizza sauce to accompany said crust - because how can I spend all this time on the crust and then use canned sauce? That's just crazy talk.

I actually made this sauce the day my grandfather passed away, so I totally spaced taking "real" photos of the finished product. But the Instagram photo above does the pizza some justice, at least.

Anyway, this recipe makes a lot more sauce than what's needed for one pizza, but I just stuck our leftovers in the freezer for later use. (This sauce can be stored in the freezer for up to 12 months).

Homemade Pizza Sauce

Yields: About 4 cups (enough for about 4 pizzas)

Adapted from Taste of Home

-1 can (29 ounces) tomato sauce

-2 cans (6 ounces each) tomato paste

-1 teaspoon dried basil

-1 teaspoon dried thyme

-1 tablespoon dried oregano

-1/2 teaspoon fennel seed, crushed

-1 teaspoon garlic powder

-1 clove fresh garlic, minced

-Salt and black pepper, to taste

Directions:

1.) In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. 

2.) Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool slightly before spreading on pizza crust.

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Seriously...this recipe couldn't get any easier. And the difference in taste (homemade versus canned) is incredibly apparent. 

Do you make your own pizza at home? 

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