Part of cooking from scratch is knowing just how “from scratch” it needs to be to feel good about what you’re making. The other part is knowing where to buy the parts you’re not going to make for yourself. This time it was getting a pizza crust from Alesci’s and doing the sauce from scratch.
Ingredients
28 ounces (one large can) crushed tomatoes
1 cup diced onion
2 tablespoons basil pesto
2 tablespoons dried oregano (3 tablespoons fresh)
1 clove garlic (two if they’re small)
2 teaspoons kosher salt
Directions
Start out by dicing the onion …
… and mincing the garlic.
Heat some fat in a pan over medium heat — butter, olive oil, or like I did, rendered bacon fat.
Sauté the onion until it just starts to turn clear …
… then add the garlic and keep stirring until the garlic starts to get darker, but not brown.
Add the tomatoes …
… and the pesto and oregano.
Simmer over medium heat for about 15 minutes, stirring frequently, until the sauce is warmed through.
Remove the pan from heat and blend with an immersion blender (AKA stick blender) until the sauce is smooth.
If you used a large pot, like I did, you’ll need to tip it up to keep the end of the blender submerged. Otherwise you’ll spray tomato sauce all over the stove … the wall next to the stove … the front of your shirt … If you’ve read any of my other posts there’s a good chance you’ve seen the phrase, “Don’t ask how I know this.”
Once it’s smooth, put one large ladle full on the crust …
… and have your daughters spread it around.
Wait, hold on, back up. Doesn’t that title up top say “How To Make Pizza Sauce From Scratch”? And I don’t see any “pizza crust” in the ingredients list. What’s up with that?
Yeah, well, a picture of a bowl of tomato sauce would be pretty boring. So I helped the girls make the pizza and included the rest of the steps here. (If you came here via the “gluten free” tag, this is where it stops being gluten free. You’re on your own for gluten-free pizza crust.)
So … have the girls spread about a half-pound of shredded mozzarella and provolone cheese (Alesci’s sells a 50/50 mix).
Make sure the cheese goes right up to the edge, but not over. You don’t want it melting and dripping over into the inside of the oven.
Have the girls add whatever toppings they want. In this case, pepperoni on half, the other half plain cheese.
Think about how you’re going to cut it — six cut, eight cut, etc. — and make sure the toppings are evenly distributed.
Bake at 450° for 15-20 minutes, until the cheese is bubbling and starting to get just a little brown around the edges.
And that’s it.
33 Comments
This is a great-looking recipe – I’ll definitely have to try it. And how sad is it that I’ve made TONS of homemade pizza, and never thought to distribute the toppings according to how it will be sliced! That is a brilliant idea!
Yeah, well, when you’re as smart as I am … [cough] uh huh, right. When you order pizza from someplace that does it that way, like I do, after about the third or fourth time you realize, “Hey, that’s a pretty good idea.”
This looks great! I would have never thought to use rendered bacon fat to saute the onions and garlic for the sauce, but I imagine it gives it a nice meat flavor.
“Everything’s better with bacon.”™
Bacon fat is my first choice for all frying/sautéing. The only time I’ll use olive oil or butter instead is with really lightly flavored foods, like flounder.
Actually I was just talking to someone yesterday about the sauce she makes that has beef bones cooking in the sauce for eight hours. I’m drooling again just thinking about it.
If I’m going to do an eight-hour sauce, though, it’s going to be a huge batch, so I’m holding off on that until this fall when I start canning.
Yes! Finally a recipe for pizza sauce even I can make :-p Thanks for sharing.
Hi Drew, you stopped by to visit my cooking blog, so I just had to come and say hello. I just love your posts and everything looks so yummy! Blessings, Kathleen
I love your blog. Partly because I feel so smart when I read it. It’s kind of sad that folks don’t know how to cook like this anymore…well, except for me, and my kids. I learned from my Grandma! Thanks for doing such a great public service
Very good post there as usual! My basic tomato sauce is roughly the same as this – although I don’t think onions go so well in a pizza sauce. And I cannot resist putting chillies in everything usually too.
@Ben, something tells me you’ve got a perfectly fine recipe for pizza. It just isn’t the “traditional” version we get here in the U.S. Would I win that bet?
@Kathleen, thanks for the visit. Count on seeing me at yours to steal some more recipes.
@Cerwydwyn, you reminded me of something I heard years ago. “Jeopardy and Wheel of Fortune both make you feel stupid. Jeopardy because you don’t know anything. Wheel because you’re watching it.”
@Ryan, I didn’t used to put the onion in, but way more garlic. (Like four or five cloves, yumm.) My wife wouldn’t eat it because, while it tasted great, she didn’t like smelling like garlic for the rest of the night. So this was a compromise, but I still like it.
Just came over here from your comment on my blog. Thanks for the salad recipe! That’s a good-lookin’ pizza! I’ll have to try that pizza sauce. And what a great idea to distribute the toppings according to how it’ll be sliced!
I sort of used this recipee, except i didnt use a can of tomatoe paste… thats not cooking from scratch! anyway i blended about 5 sliced tomatoes then put them in a pot with some garlic and onions and seasonings of course! Then I just boiled it to get most of the water out while stirring, and i had this amazing sauce! i also did NOT add any salt and it was great! All organic as well.
thanks for the inspiration!
Trance, I don’t care that people follow my recipes exactly. I’m just happy when someone sees one and decides to go make something similar.
TOO MUCH SALT!!!!
I threw away the pizza and the dinner was ruined!
I’m sorry it didn’t work for you. My first thought is that the tomatoes you got already had salt in them. I’ve noticed a lot of variation in how much is in canned tomatoes. Next time I’d recommend checking the flavor of the sauce before assembling and baking the pizza.
If there’s still too much salt, slice a potato in quarters lengthwise and simmer it in the sauce for about 20 minutes. It will absorb lots of the salt.
Yo Drew! You da man!
I used your recipe and even made the pesto too (though I don’t have a stick blender, so my counter top blender wrestled with it quite a bit). I also added about 1 fat Tablespoon of authentic Hungarian paprika my mom-in-law sent over from Budapest. Additionally, 1 small can of tomato paste thickened up the sauce quite nicely. Tomorrow, I’m making the dough for the crust then throwing the whole shebang onto a pizza stone inside my bbq grill…thinking about adding some mesquite smoking chips to the fire for a bit of a Southwest twist to pizza. Will probably not do that though, cuz the smoke will permeate my zah stone and I’ll be forever making mesquite flavored zah. Glad I posted this blog, so I could think with my fingers for a change. Thanks for a great recipe here. Appreciate the pics added to the instructions! Take good care.
Jim, I never thought about the stone absorbing flavors. How serious a problem is that?
Hey Drew,
From everything I’ve read about pizza stones, they are like sponges…that’s why you don’t use soap on them, cuz the soap taste soaks into the microscopic spaces between the stones grains.
Now I’m in a real dilemma…tried the pizza stone in the bbq. Heated bbq with stone to about 450F. Put the first pizza on parchment paper instead of corn meal. Results: completely charred pizza dough on the bottom all the way through to the toppings. Had to toss out that pie and extinguish the burning parchment paper.
second attempt: no parchment, but cornmeal on the stone. Results: same as the parchment…charred pie. Scraped off the toppings from the charred crust and ate them.
Now I have a completely charred pizza stone that I’ll end up tossing out in the garbage. I’m not sure why the crust charred so much. I only had the first pizza on the stone for 10 minutes; I let the stone cool to 350F for the second pizza and it sat on the stone for only 5 minutes. It looked great on top, but the bottom was completely black, up to about 1/8 inch thick.
So I’m not sure that I’ll use a stone on the bbq again, unless I find a different stone. the one I used without success was by Genius BBQ products…won’t go back to them again.
Good luck with your pizza travels.
Take good care.
Damn Jim, that really sucks. I’ve never heard of using a pizza stone in the BBQ, so I have no idea what to expect there. If yours is made by a BBQ company, I would think it should be able to handle the heat like that.
Drew:
Fantastic recipe, I’m bookmarking this to try on the next pizza I make!
And hello from right outside Cleveland!
Matt, where outside Cleveland?
Way to go Drew! (And me too!) I was fortunate enough to have everything in this recipe growing right outside my back door, (except for the salt) I used Roma tomatoes, fresh basil and oregano and garlic! Yummy, I thought this would be a difficult task, finding a good recipe, but when I put in pizza sauce from scratch in the google box, there you were! My first stop and WooHoo!!!
Holy cow, Cheryl, where do you live that you’ve already got all that ready to harvest?
hey thanks for taking the time to post this recipe. helped me out alot. im 16 and i dont really have anyone to teach me about cooking.
so i just wanna say thanks. =]
Martyna, I think that's great that you're already interested in cooking. I really wish I had started earlier, instead of living on Ramen and Pop-Tarts all through college.
Haha I think this is so funny… "from scratch" ?! You used tinned tomatoes and a ready made base!? Sad really how people think this is "from scratch"…
Thanks for the feedback, James. While I would, of course, prefer to use fresh, I live in Cleveland where the growing season doesn't support year-round fresh tomatoes. So the ones available fresh in the grocery store are imported, meaning they were picked hard and green and "ripened" using ethylene gas.
The canned tomatoes that I used listed two ingredients: tomatoes, and salt. In other words, exactly the same ingredients that would be in them if I canned them myself. Canned tomatoes are not only less expensive than the same volume of fresh, they are higher quality, since they are picked ripe and canned. In fact they're one of the best, least-processed foods you can buy.
As for the other ingredients, the pesto was made from basil I grew myself — plus olive oil and garlic. The garlic and onion were fresh. And the bacon fat was rendered and filtered by … well, me again.
Sad really how some people think this is not "from scratch".
Hey Drew, great recipe as always.
I wanted to ask you, can you keep this in the freezer? And, if yes, for how long? I was thinking of doing something like a triple dose which will be used during the week.
Thanos, I prefer canning, but yes you can freeze it. As long as you can get most of the air out, it will freeze quite a long time. I've gone several months without any noticable loss in quality.
I actually like freezer bags, since you can squeeze pretty much all the air out. And after closing it up, lay it flat so the sauce freezes in a thin pack, so it will thaw faster when you pull it.
D-Man!
I've got killer tomatoes from our organic CSA and I'm going to make your pizza sauce recipe from total scratch! Thanks for the info.
Let's eat!!!!
David
David, unless you've got the meatiest tomatoes in the world, you'll probably need to cook it down until it thickens a little bit. Good luck with it.
Oh, and why does everyone with a killer garden, or a CSA membership, need to rub it in my face every time they're picking up some fresh veg? Man, I have got to find one that delivers locally.
I am bookmarking this one suounds delightful. Our garden stinks this year we have 25 tomato plants out there lots of green plant and small green tomatoes…it has been a very cold SD summer so I have no problem going with the canned. Any clues as to how we can ripen these inside if they don't turn before frost?
Sarah, here are two great pages for that. First, is a trick to get the plants to hurry up with the ripening: http://www.weekendgardener.net/vegetable-gardening-tips/green-tomato-090709.htm
Next is what to do with them once you pull the plants: http://www.wikihow.com/Ripen-Green-Tomatoes
I expect to be doing several of these techniques, as all mine are still totally green.
Thaks for posting these links the site was very helpful;)