- 1-3/4 cups sliced fresh mushrooms
- 1 medium onion, chopped
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet red pepper
- 1 teaspoon olive oil
- 1 can (28 ounces) crushed tomatoes
- 2 cans (6 ounces each) tomato paste
- 1 cup water
- 2 tablespoons sugar
- 1-1/2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- In a large nonstick saucepan, saute the mushrooms, onion and peppers in oil until tender. Stir in the tomatoes, tomato paste, water, sugar, basil, oregano, garlic powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally.
- Stir in pepper; cook 5 minutes longer. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months. Yield: 6 cups.
Reviews for Garden-Fresh Pizza Sauce
"This is a good start recipe for Pizza Sauce. I used fresh herbs, instead of the dried herbs as listed. I used a tablespoon of fresh sweet basil and a tablespoon of fresh oregano chopped finely. Also, instead of having the onions and mushrooms in the sauce, I sauteed onions and mushrooms and put them on the pizza. I did not use the green peppers, because I am allergic to them. I cooked the sauce in my Crockpot on high for 2 hours to marry all the flavors. I, also, froze the remaining sauce. The sauce was delicious."
"Thank you Helen for a great sauce recipe! And for ''reminding'' me to make it in quantity to freeze....duh. ;)"