We wanted to make pizza at home but when it came time to take stock of what we had on hand, we realized that we didn’t have any pizza sauce. What kind of pizza would that be?! With quarantine keeping us home more, I decided to try my hand at making my own. After googling a few different recipes here’s what I came up with:
Ingredients you’ll need:
4 Whole tomatoes (about 2.4 lbs)
1 Onion chopped
2-3 tsp Chopped jalapeno
4 cloves Minced/pressed garlic
2-3 tsp Oregano
2-3 tsp Basil
Salt & Pepper to taste
Cut an X into the top and bottom of the tomatoes and then boil until to start to see the skin peeling back. Remove the tomatoes from the water and let them cool.
While the tomatoes are cooling add olive oil to a sauce pan and on medium heat cook the onion and jalapeno until they’re tender. Add in the garlic with the dry seasoning and stir. These will all start to stick to the pan and burn if the heat is too high and they’re left unattended. Set the heat to low.
Once the tomatoes are cool enough to handle, peal off the skin gently. If you hold them too firmly they’ll slip around and squish out the liquid you want for your sauce. After they are peeled add them to the pan by either using your hand to squish and tear off chunks or cutting into small pieces. I chose to off the top where the stem grew but it’s not required. Please note, it will get messy regardless of which method you pick. If you squish them with your hands, be prepared for some splatter. If you use a knife, you could lose some of the tomato content you need/want for the sauce. When the tomatoes are all in, let it simmer for 30-35 minutes. This is what it should look like:
At this point I took an immersion blender and worked it through the solid food until it looked like this:
TA-DA! Pizza Sauce! This made enough for two Naan Pizzas with a little less than 16 ounces left over for another time. This will freeze fine and was absolutely delicious! Try it for yourself, it’s pretty basic which gives a lot of room to add your own flair.
