Fresh Tomato Pizza Sauce

Prep Time
Cook Time
1h 40m
Ready In

"I only make this in the summer months with my tomatoes from my garden. The sauce may be frozen but will need at l;east 2 days in the fridge bvefore freezing. The tomatoes that you use must be all red and very ripe and if you like a smooth consistancy put the tomatoes through the blender after peeling them"

Original recipe yields 9 servings


  • Serving Size: 1 (264.1 g)
  • Calories 234.2
  • Total Fat - 16.7 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 22.2 mg
  • Sodium - 14.2 mg
  • Total Carbohydrate - 18.7 g
  • Dietary Fiber - 3 g
  • Sugars - 12.8 g
  • Protein - 4.2 g
  • Calcium - 81 mg
  • Iron - 1.1 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in large pot pan, 6 to 8 quarts. Add onions and cook over medium heat for 6 to 8 minutes until transparent. Add garlic and cook another minute.

Step 2

Stir in tomatoes, paste, oregano, basil, bay leaf, salt, pepper and bring to a boil. Then simmer, uncovered on low heat for 1 to 1 1/2 hours or until thick, stirring occasionally. When finished the sauce should be thin and fairly smooth. Remove bay leaf. Taste then season with more salt and pepper if needed.

Step 3

Cool then refrigerate 2 days before using or freezing.

Tips & Variations

No special items needed.



I eat pizza a lot, especially when my son comes to eat. I made up a batch of this using fresh tomatoes and it was great. I hate buying the canned stuff, so this is great. I froze some to use later and it tastes just as good after thawing as it does fresh. Great one!

review by:
(26 May 2012)