- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 can (29 ounces) tomato puree
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Use in Deep-Dish Sausage Pizza, Tomato Artichoke Chicken or any recipe that calls for pizza sauce. Sauce may be refrigerated for up to 1 week. Yield: 5-1/2 cups.
Originally published as Homemade Pizza Sauce in Quick Cooking September/October 2003, p34
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Reviewed Nov. 1, 2011
Reviewed Sep. 14, 2009
"Would this recipe be good to can or is there a better recipe out there for canning.Jean"