I call this my “summer pizza sauce” recipe because it’s best made with fresh tomatoes. You could definitely use canned when tomatoes are not in season though. However, if they are in season, make sure you grab some from your garden or farmer’s market – this just won’t taste the same with unripe tomatoes from the grocery store.
I like to make this sauce whenever I get fresh tomatoes and then freeze it for later when we’re in the mood for pizza. I freeze it in a ziploc (I like Hefty brand) and can easily thaw it out for a quick pizza or calzone.
Speaking of pizza, I found this recipe in my taste of home magazine a couple of years back. It went along with a delicious pineapple pizza: pizza dough, spread some of this sauce on top, add small chunks of pineapple and sliced pepperoni, and top with plenty of mozzarella (and a little Romano, if you have it).
Enjoy your homemade pizza night and don’t forget to use this homemade dough.
Adapted from: Taste of Home
Yield: enough for 2-3 pizzas
4 plum/small tomatoes, seeded and quartered
1 can (6 ounces) tomato paste
1/4 cup roasted sweet red peppers (usually find these in a glass jar down the pasta aisle)
1 large garlic clove, minced
1 Tablespoon dried oregano
1 Tablespoon honey
2 teaspoons paprika
1 teaspoon dried basil
1 scant teaspoon salt
1/4 teaspoon marjoram
pepper to taste or crushed red pepper flakes
if needed, 1-2 Tablespoons water
1. Combine all ingredients in a blender or food. Cover and process until smooth.
**I usually freeze my sauce at this point and the tomatoes get a bit watery, so I don’t find it necessary to add any extra water. However, if you are making this sauce to use immediately, you may need to add a little bit of water.