Pizza Sauce

Yield: 1 serving ( Serving Size: 4 pizza )
Community Recipe from


  • 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


  1. 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.
  2. You can store left overs in the fridge 3-4 days, or freeze up to 3 months.
August 2013

This recipe is a personal recipe added by Soulista1 and has not been tested or endorsed by MyRecipes.

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