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- 2 teaspoon(s) olive oil
- 2 clove(s) Garlic minced
- 1 teaspoon(s) oregano dried
- 1/2 teaspoon(s) thyme dried
- 1 teaspoon(s) salt
- 3 dash(es) fresh black pepper
- 1 can(s) 22 oz Tomatoes
- 2 tablespoon(s) tomato paste
- Over med-low heat sauté the garlic in olive oil for about 2 minutes - careful not to burn. Add herbs, salt, and pepper. Stir in tomatoes, crushing them either in your hand or with a spatula in the pan. Add about half the juice from the canned tomatoes, and the tomato paste. Increase the heat a bit and cook for about 10 minutes, stirring and crushing the tomatoes as you go. If the sauce look too chunky, you can puree half of it in a blender. Let cool to room temp before using on pizzas.
- You can store left overs in the fridge 3-4 days, or freeze up to 3 months.
This recipe is a personal recipe added by Soulista1 and has not been tested or endorsed by MyRecipes.
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Pizza Sauce Recipe at a Glance
- COURSE: Pizza