I don’t know about you, but I have found store-bought pizza sauce seriously lacking. I think the taste can be too overpowering and the seasonings just aren’t quite right. I’m really glad that I discovered this recipe – it’s so simple that it is nearly as easy as opening a jar, but the flavor is so, so, so much better. Not only is the taste great but I much prefer the chunky texture of this sauce (although you can alter the texture to your liking). I have made this many times now, and find that it goes very well with a huge variety of pizza toppings, or as a dipping sauce for calzones. Stay tuned for a couple recipes coming soon that incorporate this delicious sauce!
- Yield about 2 cups
28 oz. can diced tomatoes, undrained
3 tbsp. olive oil
1 tbsp. dried basil
1 tsp. dried oregano
½ tsp. dried marjoram
2 tsp. crushed red pepper flakes
¼ tsp. salt
3-4 cloves of garlic, finely minced
Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Allow to cook for at least 15 minutes. Once finished cooking, remove from the heat. If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Alternatively, simply leave it as is if you prefer a chunkier sauce. Store in an air-tight container in the refrigerator.