I like slightly chunky pizza sauce so I used diced tomatoes in mine but if you like a smoother sauce, pick up some crushed tomatoes instead. The funny thing about crushed tomatoes is that they really look like they've been pureed rather than crushed. So, don't let the name fool you. Crushed tomatoes will give you a smooth sauce.
This recipe makes enough for 3 to 4 large pizzas, depending on how much sauce you like. If you're not one to make three pizzas at one time, simply freeze the rest in individual freezer bags. The sauce thaws in a jiffy so you'll have some ready the next time you're in the pizza mood.
Total Recipe cost: $1.81
Servings Per Recipe: 3 large pizza's worth (1.5 cups per pizza)
Cost per serving: $0.60 per pizza
Prep time: 5 min. Cook time: 25 min. Total: 30 min.
|1 (28 oz.) can||diced or crushed tomatoes||$1.19|
|1 (8 oz.) can||tomato sauce||$0.29|
|2 Tbsp||olive oil||$0.10|
|1/2 Tbsp||dried oregano||$0.05|
|1 tsp||dried basil||$0.05|
STEP 1: Mince the garlic and saute in a medium pot with the 2 Tbsp. of olive oil until golden brown.
STEP 2: Add the diced or crushed tomatoes (drain off most of the liquid), tomato sauce, oregano, basil, pepper, salt and sugar. Stir to combine and let simmer over medium heat until it is the desired thickness (20-30 minutes). Taste and adjust seasoning as desired.
Step By Step Photos
Saute the minced garlic in olive oil until golden brown (medium heat).
Add the canned tomatoes and tomato sauce.
Add the oregano, basil, salt, sugar and pepper. Stir to combine then let simmer.
And then you have a beautiful pizza sauce! (Okay, so I ended up squishing some of the large tomato chunks against the side of the pot because it was a little *too* chunky... but that's totally legal)
OPTION #2 Had I not had a can of tomato sauce in my pantry waiting to be used up, I probably would have made the sauce this way instead: use a 6 oz. can of tomato paste in place of the tomato sauce and do not drain the can of diced tomatoes (you'll need the liquid to thin out the paste). Since tomato paste is more acidic due to being more concentrated, you'll probably need more sugar to cut the acidity, say 1 Tbsp or so.
Making the sauce this way will yield a thicker, richer sauce... but they're both good.