Homegrown Pizza Sauce
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Ingredients
I've always made pizza sauce based on my mother's recipe, starting with a can of tomato sauce. This year, I started with paste tomatoes from my garden with great success. You'll notice that the amounts in the ingredient table below are rough; please add veggies and herbs according to your taste.- 3 pounds very ripe tomatoes, washed, stemmed, quartered, and seeded
- 1 yellow onion, very small dice
- 4 garlic cloves, minced
- 2 tbl. dried oregano
- 1 tbl dried thyme
- 2 bay leaves
- 1 tbl. olive oil
- sea salt, black pepper, and sugar to taste.
- Place quartered tomatoes in large saucepan over medium heat. Cook, stirring frequently. The tomatoes will let go of a surprising amount of juice.
- Remove from heat and strain off solids. Set solids aside and return juice to the stove.
- Simmer juices, uncovered, until reduced.
- Add tomato solids back into the saucepan and stir in all remaining ingredients except sugar.
- Bring sauce back to a simmer and cook, stirring regularly, until the onions are translucent and the sauce has reduced to the desired consistency.
- Taste.
- Add a small amount of sugar, mix thoroughly, and taste again. Repeat until you achieve an acidity that tastes good to you.
- Sauce should keep in the refrigerator for about a week, in the freezer for a few months, or may be canned.
“What's your favorite way to top a pizza?”