Secret Recipe Club: Homemade Pizza Sauce

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pizza sauce
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Welcome to another installment of the Secret Recipe Club! My assigned blog for this month was The Pajama Chef. I was REALLY excited, because I have seen many recipes from Sarah’s blog during my run with the SRC.

As always, there were tons of recipes to choose from on The Pajama Chef. (P.S. Sarah is studying to be a librarian. You know how I feel about books, right?) I finally decided on homemade pizza sauce.

The sauce jumped out at me because it originated at Lynn’s Kitchen Adventures and Lynn is a good blogging buddy of mine. She had never led me astray, and this was no different!

We love homemade pizza around here, and having a great homemade sauce is the icing on the cake! This sauce is nice and tangy from the vinegar, and I love all the herbs. Mine sat for about 5 days before I used it, which really allowed for it to marinate. Perfect!

I didn’t make Sarah’s cornmeal crust … mostly because I didn’t have any cornmeal. I fell back on my favorite Pioneer Woman perfect crust. But I did try one deep-dish style according to Sarah’s instructions. YUM!

Homemade Pizza Sauce

Ingredients

  • 28 oz. tomato puree
  • 1 1/2 c. water
  • 1 T dried parsley
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/4 tsp. black pepper
  • 2 T garlic powder
  • 1/4 c. red wine vinegar
  • 1/4 c. olive oil
  • 1 to 1 1/2 tsp. salt

Instructions

Combine all ingredients except salt in a large mixing bowl. Add 1 teaspoon salt and taste. If it needs more, add about 1/2 a teaspoon. (I used the whole 1 1/2 teaspoons. I like salt, what can I say?)

Use on homemade pizza immediately, or refrigerate up to a week. Freeze any extra in a ziploc bag for later use.

http://www.jessieweaver.net/2012/09/secret-recipe-club-homemade-pizza-sauce/

David’s reaction to the delicious sauce on this pizza? MMMMMM.

David likes pizza

Added to the Pizza Blog Hop.

10 thoughts on “Secret Recipe Club: Homemade Pizza Sauce

  1. Oh yeah, homemade sauce is *much* better. I’m not a huge tomato fan, so the herbs and garlic are a must. I’ve never added parsley, though, so I’ll have to give that a whirl. Nice choice!

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