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!
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
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.