Simple Tomato Sauce

by | Jan 22, 2014 | Dinner, Pizzas, Pastas and Sauces | 21 comments

Make this Simple Tomato Sauce in just five minutes – trust me, your pizza night will never be the same again!

Make this Simple Tomato Sauce in just five minutes - trust me, your pizza night will never be the same again!

We love making homemade pizzas on Sundays.  With a picky 6-year old in the mix, it’s so nice to be able to have everyone decorate their own pizza pies.  Then there is no whining about onions or mushrooms “touching” their slice.

Our favorite crust is actually the whole-wheat version I’ve pictured above.  I don’t have this recipe on the blog – yet.  But this version uses enough whole-wheat flour to give the crust a rich, nutty flavor, but no so much that it bakes up heavy and dense.   It’s our absolute favorite and is super easy to make.

What are your feelings on whole-wheat pizza crust?  Yay or nay?  I’ll get a tutorial up if there are other whole-wheat crust lovers out there like me. 😉

Make this Simple Tomato Sauce in just five minutes - trust me, your pizza night will never be the same again!

But back to this sauce…it’s super simple, uses ingredients you already have in your pantry, and comes together in a flash.  Since the recipe does use canned tomatoes, you’ll want to season your sauce with just a pinch of salt to start and then gradually add more to taste.

This recipe makes enough sauce to cover two 12-inch pizzas – with some left over for dipping!

Simple Tomato Sauce
 
Serves: will cover 2 12-inch pizzas, with some left over for dipping!
Ingredients
  • ¼ cup olive oil
  • 5 cloves garlic, minced
  • 1 can (15 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon pepper
  • 1½ tablespoons red wine vinegar
  • salt, to taste
Method
  1. Heat olive oil in a small saute pan over medium-high heat. Once oil is warm, add minced garlic and cook, stirring frequently for 1 to 2 minutes, or until fragrant. Keep a close eye on the garlic; if it becomes brown or scorched it will taste bitter.
  2. In a medium bowl, combine garlic oil mixture with the remaining ingredients. Season with salt to taste. Use immediately. May refrigerate in an airtight container for up to 1 week.

 

21 Comments

  1. Meghan @ The Tasty Fork

    I love whole wheat crust!! I usually just go the easy route and buy whole wheat dough at Trader Joe’s. I’d love to see your recipe!!
    Meghan @ The Tasty Fork recently posted..Wake Up Wednesdays #20My Profile

    Reply
    • paula

      I would also love the wheat crust recipe

      Reply
  2. Amy | Club Narwhal

    I am totally on board with whole wheat crust–it makes me feel slightly less indulgent with all the melty cheese on top 🙂 Can’t wait to see your recipe! We make pizza every Friday night and are always on the prowl for good recipes.

    Reply
  3. Jessica @ A Kitchen Addiction

    We love making our own pizza sauce, we’ll have to try yours next! Can’t wait to see the recipe for the whole wheat crust. I’m still on the hunt for a good one!

    Reply
  4. Lori @ A Bright and Beautiful Life

    Yay! on the whole wheat crust. That’s what I almost always make for our weekly pizza night, but I’m eager to try your recipe when you post it. I also have a sauce we love but I’ll try yours and see if I need to make the big switch. 🙂 Thanks.

    Reply
  5. Stephanie

    This is awesome. We’re actually doing pizza night tonight, but I came across this after the pizza was already in the making. Would love to try the whole wheat recipe!

    Reply
  6. Bev

    Yeah for whole wheat crust! Please post!!

    Reply
  7. Gale Christensen

    I’d LOVE your whole wheat crust recipe! I do homemade pizza’s on a weekly basis myself, and I’m always on the lookout for new crusts and sauces.

    Gale

    Reply
  8. Melinda

    Greetings from South Africa! We love wholewheat crusts, would love to see your recipe! Tomato sauce looks delicious! Definitely going to give it a try 🙂

    Reply
  9. Dawn

    Do you think the sauce would freeze well? I am not a whole wheat fan because of how dense it makes things, though, I try to sneak some into things here and there.

    Reply
  10. Sherry

    I usually use buy sauce (sad as I’m a person who makes almost everything from scratch!). The other night I was making pizza and realized I had no sauce. I found this recipe and WOW! So simple and so freakin’ delicious. I want to eat it on pizza and dip bread in it. :). I froze the leftovers in ice cube trays. Last night we had the leftover sauce and my hubby again said it was the best pizza I’ve ever made. :). The only difference was this sauce.
    Thank you so much.

    Reply
  11. Christie

    I loved this recipe! I’m not a big fan of too much red wine vinegar in my sauce, so I only added 1/2 T (instead of 1-1/2 T). I also added a bit of sugar. I didn’t have dried basil, so I used fresh and loved the flavor. I would definitely use all fresh herbs if I have the available next time. This won’t be the last time I make this!

    Reply
  12. kim

    will this last in freezer for a few months?
    add salt to preserve??

    Reply
  13. Jennifer

    I made the homemade pizza sauce AND the whole wheat pizza dough and it was amazing!! Am I able to freeze the left over pizza sauce?

    Reply
  14. Jennifer

    I tried the homemade pizza sauce and loved it!! I also found your homemade whole wheat pizza dough and it was so yummy!! Am I able to freeze the left over pizza sauce??

    Reply
  15. Jennifer

    Am I able to freeze the left over sauce??

    Reply
  16. Ash

    I made this last night, and it was really good. I halved the recipe though because I only needed one pizza. I will definitely be making this again.

    Reply
  17. ally

    So simple. Elegant. Versatile. This is a fab recipe! Thanks, luv!

    Reply
  18. Gloria

    Please suggest ORGANIC whole wheat flour.
    Conventional wheat flour nowadays is almost always sprayed heavily with ROUNDUP, containing glyphosate (listed in California as a carcinogen) right before harvest! This is called DESSICATION.
    Meaning it stays right on the wheat kernels. This is done to ripen the whole field at the same time, thus increasing profits.
    If part of the field is green when the rest is ripe, well, can’t make money off the green stuff. Aka putting profits before people’s lives.

    Reply

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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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