Homemade Pizza Sauce
For years, I had trouble finding a pizza my family likes. So I started making my own. The evening I served it to company and they asked for my recipe. I thought, "I finally got it right!"
When I prepare my sauce, I usually fix enough for three to four pizzas and freeze it. Feel free to spice up my sauce to suit your own family's tastes. —Cheryl Kravik, Spanaway, Washington
18 ServingsPrep: 10 min. Cook: 70 min.
- 2 cans (15 ounces each) tomato sauce
- 1 can (12 ounces) tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon dried oregano
- 1 to 2 teaspoons fennel seed, crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Rinse four 1-cup plastic containers and lids with boiling water. Dry
- In a large saucepan over medium heat, combine tomato sauce and paste.
- Add remaining ingredients; mix well. Bring to a boil, stirring
- constantly. Reduce heat; cover and simmer for 1 hour, stirring
- occasionally. Cool.
- Fill all containers to within 1/2 in. of tops. Wipe off top edges of
- container. Freeze up to 12 months. Thaw frozen sauce in refrigerator
- before serving. Yield: about 4 cups.
Editor's Note: Use the sauce with crust and toppings of your choice to make a pizza; 1-1/3 cups of sauce will cover a crust in a 15-in. x 10-in. x 1-in. pan.
Nutritional Facts: 1 serving (1 each) equals 26 calories,