Yeah, yeah . . . National Pizza Day was yesterday. I may be a day late, but definitely not a dollar short with this easy-to-make homemade garlic pizza sauce recipe that will take your pie to the next level. 
Store-bought sauces can be kind of pricey, especially the better ones – but my creation saves you some dough (see what I did there?) that can be put towards your favorite fresh toppings. Personally, I love Campari tomatoes, spinach and roasted garlic – but the kids are pepperoni addicts all the way. As for the crust, I’m staying out of the crust controversy – pan crust, thin crust or even cauliflower-carrot crust, it’s up to you. Make it your way, I’m just here to share the sauce. 
The secret to this pizza sauce recipe is a can of “fire-roasted” tomatoes and Instantly Fresh herbs – I’m a big fan of these freeze-dried herbs and garlic from Litehouse Foods, but you can also use regular dried herbs or fresh if feeling fancy. Those not in the know would think this hearty sauce had been simmering all day on the stovetop and not whipped up at warp speed in a blender. Make a double batch and freeze for a busy weeknight dinner solution. Other recipes that are insanely good with this pizza sauce: Egg & Zucchini Ragu 
More Eggs . . .Portabello Eggs Inferno: 
Dip Roasted Spicy Creole Shrimp into Pizza Sauce (instead of cocktail sauce): 
So, what is your favorite topping for pizza? Dare I ask, what is your sauce strategy? Do you cut your pizza in wedges or squares? Do you consider pizza something for a “cheat” day or a well-balanced, hand-held meal? Please share in the comments – XOXO, Jennifer
Linking up with Running On Happy and The Fit Foodie Mama
No pre-packaged pizza sauce here, this easy homemade recipe takes your pie (and pasta) to the next level, saves money and lets you control the spice.
Course:
Condiment, Main Dish
Cuisine:
American, Creole - Cajun, Italian
Servings: 16 servings
-
1
15-oz
can fire roasted tomatoes, drained
-
2
tablespoons
oplive oil
-
1
tablespoon
red wine vinegar
-
1
tablespoon
minced garlic
-
1
teaspoon
dried oregano
-
1
teaspoon
dried thyme
-
1/2
teaspoon
black pepper
-
1/2
teaspoon
dried red pepper flakes
more or less to taste
-
Add all ingredients to blender and blend for approximately 45 seconds or until ingredients combined and tomatoes broken down but not completely pureed. Spread out sauce thinly on prepared pizza crust. Makes sauce for 3 medium or 2 large pizzas. Store leftover sauce in refrigerator or freeze in air-tight zip-top plastic bag.
