Here is an easy to make homemade pizza sauce. The recipe uses dried herbs and a touch of onion powder. You can use the recipe fresh, without heating, for a more traditional Italian style or simmer gently to reduce and concentrate, which will help keep your pizza from getting too wet.
Homemade pizza sauce with canned Italian San Marzano tomatoes.
For the recipe use your choice of canned tomatoes – I prefer whole, pealed tomatoes which are easily found in most grocery stores. Many purists look for San Marzano tomatoes, grown and harvested from the San Marzano region of Italy. Beware, if shopping for authentic San Marzano tomatoes, look for the “D.O.C” (Denominazione d’ Origine Protetta ) stamp on the can. Many canned tomatoes use the term “San Marzano” for marketing purposes and are not authentic San Marzano tomatoes.
This recipe can be made in a more modern, Italian style by using just fresh basal, salt and olive oil and not cooking the sauce. For a more traditional, American style sauce add all the ingredients and reduce on low heat for 15 minutes or so.
Add tomatoes, dry herbs, salt, pepper, sugar and lemon juice to a sauce pan. Pulse blend to smooth using a hand mixer. Simmer for 20 - 30 minutes to reduce.
Fresh, Italian Style Pizza Sauce Version
Add the tomatoes, several fresh basil leaves, lemon juice and salt to a mixing bowl (or directly to the tomato can). Pulse to smooth using the immersion hand blender. Store unused sauce in a glass or plastic container (not the tomato can!).
Emersion blend and strain pizza sauce to remove tomato seeds and create a smooth sauce. (Optional: for smooth pizza sauce)
After the sauce has simmered, briefly repeat pulse blending the sauce with an immersion blender to smooth any larger tomato chunks. Avoid excessive use of the blender which may open the tomato seeds, potentially adding bitterness to the sauce.
After re-blending, push the sauce through a screen sieve to remove the tomato seeds and any large residual.
Transfer the sauce to a sealed jar or use immediately.