Homemade Pizza Sauce from Scratch

Recipe View Gather all ingredients (5 minutes).

Recipe View In a blender or food processor, combine the water, chopped Roma tomatoes, and olive oil. Blend until completely smooth (2 minutes). Transfer the mixture to a large, heavy-bottomed pot.

Recipe View Stir in the sugar, garlic salt, and white vinegar into the tomato mixture. Bring to a boil over medium-high heat, then immediately reduce the heat to medium-low (3 minutes).

Recipe View Simmer gently, uncovered, until the sauce has thickened to your desired consistency, stirring occasionally to prevent sticking. This will take approximately 1 to 2 hours, depending on the tomatoes' water content.

Recipe View Once the sauce has thickened, carefully pour it into a clean blender or food processor, filling it no more than halfway. Secure the lid tightly, and pulse a few times before blending continuously until completely smooth. Repeat with any remaining sauce (5 minutes).

Recipe View Taste and adjust seasonings as needed. If the sauce is too acidic, add a pinch more sugar. If it lacks depth, add a dash of salt or a pinch of dried oregano.

Recipe View Allow the sauce to cool slightly before using on your pizza. Store any leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.