This pizza sauce recipe is easy to make and tastes fresher than store bought. Homemade pizza sauce is much lower in sodium than most store brands, too.
Blend all ingredients in blender until combined and fairly smooth. Sauce should not be completely smooth but with no large chunks remaining.
Pour sauce into a large heavy saucepan or a deep skillet. Over medium low heat, simmer sauce, partially covered and stirring occasionally, for about 30 minutes, or until reduced and thickened.
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Notes
Makes about 2 cups, plenty for two large pizzas.
The sauce can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months. Thaw overnight in the refrigerator.
If you like, substitute fresh tomatoes. Choose a meatier tomato like Roma or plum. Peel the tomatoes by plunging them briefly in boiling water. The skins will crack and you'll be able to slip them right off. Proceed with the recipe as directed.
The seasonings in this recipe can be adjusted any way you like. If you like sweeter sauce, add more brown sugar; if you don't care for sweet sauce, omit the brown sugar. Use fresh herbs instead of dried (use three times as much fresh as dried). Add more salt or cracked black pepper. Add more or less red pepper flakes.