Pizza sauce is a lot thicker than tomato sauce. It needs to be more firm on pizza so it doesn’t run and get all messy. It’s easy!
Add everything to the pot, except for the sugar and fresh herbs. Fresh herbs have a tendency to blacken in the oven.
Roast the pan full of deliciousness for 2.5 hrs in a 300 degree oven. Let cool completely before processing.
In a food processor or blender, add all of the items roasted together in the pan, sugar and fresh herbs. Pulse until everything is small and a thick sauce emerges. Perfection!
2-3 cups tomatoes
5 cloves of peeled garlic
Half of an onion, diced
1 tsp dried basil
1 tsp dried oregano
2 tsp sea salt
2 tsp cracked black pepper
Drizzle olive oil
After roasting, add:
1 tbsp sugar
1 tsp fresh chopped basil
1 tsp fresh chopped oregano
Pulse everything together in food processor or blender. I like to store in the fridge for use- mainly because we make pizza and calzones so much. You can store in the fridge for up to 3 months, sealed tightly. Make sure any utensil used is clean when grabbing some from jar. You can also store in a freezer bag in your freezer up to 6 months.
This recipe makes 1 pint of pizza sauce. You can easily double or triple this recipe, if needed.