The Weekend Treat: Pizza Sauce

If you are trying to avoid foods made with the overly used high fructose corn syrup, you might want to take a closer look at your pre-made tomato based sauces. Used to balance out the tartness of the tomatoes, HFCS  can typically be found in pizza sauces, ketchup, spaghetti sauce and barbecue sauces.  I personally don’t care for pre-canned typed sauces. The goodness of a fresh pizza sauce just can’t be beat. If you happen to google a recipe for home made sauce, there are a zillion and one variations out there. For our pizza, here is the one we use every time. With just the right balance between spicy and sweet, we always satisfied with the fresh tomato flavor.

Recipe: Pizza Sauce – Just Sayin’


  • 3 Cloves Garlic, crushed & minced
  • 1/4 Onion, chopped fine
  • 3 TB Olive Oil
  • 1 can Tomato Paste
  • 1 can Crushed Tomatoes
  • 3 TB Brown Sugar
  • 1 1/2 TB Italian Seasoning
  • 1/2 t. Salt
  • 1/2 t. Crushed Red Pepper


  1. Saute garlic and onion in olive oil. Add remaining ingredients and simmer on low heat until thick.

Quick Notes

*I use: organic garlic, organic onion, organic tomato paste, home canned tomatoes, organic brown sugar, organic Italian seasoning, sea salt and organic crushed red pepper. This recipe will make enough sauce for one pizza (with a little extra for dipping) or two pizzas with thinner layers of sauce.


*The crushed red DOES give this a bit of a spice, but counteracts the sweet well. Just leave it out if you don’t like it. In the summer, when my tomatoes are plentiful, I’ll probably be jarring this to use in the winter.


Home made pizza tips:

  • I use a pizza stone from pampered chef. It holds heat nicely and the pizza can be sliced right on the stone.
  • When rolling out the dough, cut it a little large for your pan so you can roll up the edges to make a nice crust. Plus, the barrier keeps all of the goodies from running off the pizza on to the oven floor.
  • When the pizza is done, I always like to brush the crust edges with a little melted butter mixed with garlic powder.
  • Be sure to bake your pizza in a HOT oven…like 450 to 500 degrees (for about 20 minutes.) Professional ovens are even much higher than that.
  • This is sort of common sense, but any meat toppings should be fully cooked before putting them on the pizza. Also, I always steam any veggie toppings in the microwave for one minute before using. I like them nice and done.
  • Keep your toppings under the cheese. Placing items like onions or pepperoni on the very top will only cause them to burn.
  • Fresh cheese, fresh cheese, fresh cheese. Pre-shredded bagged cheese has some sort of coating on the shreds to prevent them from sticking together. It also prevents them from melting nicely. If you can, buy block cheese and shred it yourself. Better yet, buy fresh mozzarella…the kind packed in water. Just make sure to drain it well and lay the slices on paper towels to absorb any moisture.
  • You can find my dough recipe HERE.
  • Other than all of that…enjoy!
2 Responses to The Weekend Treat: Pizza Sauce
  1. Tanya
    May 17, 2013 | 4:38 PM

    I love this sauce. I reject anything other than this sauce in my kitchen! Thanks so much for sharing!!!

    • Toni
      May 29, 2013 | 6:55 AM

      Glad you like it Tanya! My latest “sauce” has gone back to basics. If you ever need a quick sauce in a hurry, mix a large can of crushed tomatoes w/basil (like Muir Glen) with a can of tomato paste. Done. LOL We used this sauce the other night on grilled pizzas and it was great! Loved even more that I didn’t have to fuss over dough AND sauce :) Enjoy!

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