Homemade pizza sauce only takes a few extra steps compared to making plain tomato sauce for canning. It requires a decent amount of cooking to reduce and thicken, but doesn’t require constant attention. Make sure to stir every 15 minutes or so to prevent sauce from sticking to the bottom of the pot. You may need to reduce the heat if you find that the sauce is sticking.
Makes 5 cups
4 lbs Roma tomatoes
1 1/2 Tbsp olive oil
1 tsp red pepper flakes
2 tsp chopped garlic
1 tsp kosher salt
1/2 tsp black pepper
3/4 tsp oregano
8 large basil leaves, chopped finely
Trim tomatoes and cut into quarters (you can also peel them to make a smoother sauce).
In a stockpot, saute garlice and pepper flakes in oil over medium heat for 3 minutes, until garlic is lightly browned. Add the tomatoes, salt, and pepper and cook for 90 minutes, uncovered, to release juices and thicken sauce.
Remove from heat and puree with an immersion blender, then stir in oregano and basil. Adjust salt to taste.
Store in fridge or freezer, or can.