Homemade Garlic Pizza Sauce

I don’t like Italian food. I know. It’s weird. I’ve almost lost some friends over that little fact. But it’s just not my thing. I think it’s because I don’t like pizza or pasta. Again, weird, right? I’ll eat it, but I don’t get excited about going out for Italian. Or cooking it at home.

Much to Hubby’s delight, I decided to whip up some homemade pizza sauce. We were getting together for a big group and I wanted to make some appetizers that everyone would enjoy. After making this Homemade Garlic Pizza Sauce, I decided that I might be able to be swayed about the whole Italian food situation…

As always, I put a LOT of garlic in this sauce. It came out thick and chunky and amazingly flavorful.

One Year Ago: Hasselback Potatoes with Spinach Pesto and Cinnamon Roll Bread
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Homemade Garlic Pizza Sauce

Making your own pizza sauce at home is so simple and you'll be amazed at the flavor!

Yield: 2 cups

Ingredients:

1 (14.5 oz.) can tomato sauce
3 Tbsp tomato paste
4 garlic cloves, finely minced
1 Tbsp chopped fresh basil
1 Tbsp dried oregano
1 tsp onion powder
1/2 tsp kosher salt
pinch of cayenne
splash of red wine (optional)

Directions:

Combine all ingredients in a small saucepan. Cook over medium heat until bubbles begin to rise (and pop) at the surface.

Reduce heat, cover, and let simmer for another 15 minutes.

Serve warm. Store in fridge up to two weeks or freeze to use later.

Recipe adapted from Gimme Some Oven

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4 Responses to “Eggplant Parmesan”

  1. #
    1
    Black Labs and Lilly — December 17, 2009 at 9:46 pm

    This sounds wonderful, I’ve been looking for a nice eggplant parm recipe for so long, I think this could be it!

  2. #
    2
    Julie — December 17, 2009 at 11:35 pm

    This really sounds (and looks) so wonderful!

  3. #
    3
    Kat — December 18, 2009 at 2:57 pm

    This looks so good! I have never made eggplant parm before, but looks like I will need to try it. Thank you for sharing:)

  4. #
    4
    Francesca — January 4, 2010 at 5:44 pm

    I made this last week, and oh my goodness, it was to die for! thanks for sharing the recipe!

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