Homemade Pizza Sauce

Name: Homemade Pizza Sauce
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: about 4 cups.
Ingredients: 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

For years, I had trouble finding a pizza sauce recipe 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 the sauce to suit your own family's tastes. —Cheryl Kravik, Spanaway, Washington

Ingredients

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

Directions

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.
Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.

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 15x10x1-in. pan.

Nutrition Facts

1/4 cup: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 189mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein.

Originally published as Homemade Pizza Sauce in Country Woman July/August 1996

Reviews

My Review

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Average Rating:

KELLY

Jan 26, 2019

I have tried at least six "homemade" pizza sauce recipes, this one is the best! It was delicious when first made, and today I used sauce I had frozen, and it was perfect!! Nicely done Cheryl!!
Cucumbersome

May 24, 2017

This is one of the best pizza sauces I've ever tasted! The creativity of this recipe inspired me to take that creative spark to another level. As I was spreading this sauce over my pizza dough, a thought occurred to me. Why stop here? What else can I use this sauce for? Well, I know what the reader is already thinking. "Use it for other Italian cuisine, right?" Wrong. I pondered how I could apply this amazing sauce in unorthodox ways and on things you normally don't associate with pizza sauce. My garage door squeaks when it opens and closes. Sure, I could use a can of lube I bought from Home Depot, or I could lather on some of this extra sauce. Sounds crazy right? Sometimes crazy IS right, and after a few spatulas of this sauce onto the hinges, I see my jealous neighbors glare at me when my mini-van approaches a silent garage door opening.
Psalm127-3

May 20, 2016

...always loved the inclusion of a tiny taste of licorice as a slight background note to a pasta/pizza sauce. although I use anise seed instead of fennel seed, they both provide a terrific flavor-good job
krysfielder

Jan 16, 2016

I make this regularly. The first time I didn't have any fennel so I made it without and we didn't miss it so I never use it. I like it best with a little sausage in it or some Parmesan cheese in it. Very yummy!
bell5429

May 20, 2015

This an excellent recipe, I love it with the Fennel. I also like that it didn't have sugar in it.
Kasha

Oct 6, 2014

Good! Will make again, added some basill (didnt have any fennel)
Donut Queen

Sep 22, 2014

I absolutely love this recipe! I agree with some of the other reviewers, the fennel is what really makes the sauce great :) My only modifications are the use of fresh onion and garlic.
guenslerm

Sep 6, 2014

Absolutely loved this pizza sauce!!!!! So easy to make and it taste amazing! Will never have pizza any other way now!!!!
haffey2

Jul 11, 2014

This is a great sauce..I also added fresh basil from garden and a little sugar. I will make it again and freeze for winter.
NancyPiotrowski

Mar 22, 2014

Haven't tried it yet, but I definitely will. I throw carrots in any tomato sauces I make, then take them out before serving/storing...they absorb the acid!