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Tomato Sauce for Pizza

Bistro Style Pizza Sauce

A flavorful, made-from-scratch Pizza Sauce made with roasted garden-fresh ripe tomatoes and seasoned with a blend of spices.
Course Sauce
Cuisine Canadian
Keyword pizza sauce
My Island Bistro Kitchen Barbara99

Ingredients

  • 1½ lbs ripe tomatoes
  • 1 – 1½ tbsp olive oil
  • ½ tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • ¼ tsp nutmeg
  • ½ tsp fine sea salt
  • Fresh cracked pepper
  • Sprinkle of garlic salt
  • 1 – 1½ tbsp olive oil
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • 1¼ tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp Italian seasoning
  • ½ tsp dried parsley
  • ¼ tsp dried thyme
  • ¼ tsp dried Rosemary, crushed
  • 1/16 tsp ground dried fennel
  • ¼ tsp fine sea salt
  • ¼ tsp paprika
  • 1½ tbsp brown sugar
  • 1/3 cup finely grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 425°F. Line large rimmed baking sheet with tin foil for easy clean-up.
  2. Wash and dry the tomatoes. Cut off blossom and stem ends. If the tomatoes are small, cut each in half; if the tomatoes are large, cut them into quarters.
  3. Place cut-up tomatoes in bowl and toss with olive oil, balsamic vinegar, Italian seasoning, nutmeg, sea salt, pepper, and garlic salt. Arrange tomatoes in single layer on prepared baking sheet. Roast tomatoes for approximately 25 minutes or until very soft. Let cool 20-30 minutes.
  4. Meanwhile, heat a skillet over medium-high heat. Add the olive oil. As soon as the oil starts to shimmer, add the onion. Sauté the onion until transparent, about 4-6 minutes, stirring frequently to prevent the onion from burning. Add the minced garlic and cook just until it is fragrant, about 15-20 seconds. Do not let garlic scorch.

  5. Working in batches, combine the slightly cooled tomatoes and their juice in a blender along with the sautéed onion and garlic, tomato paste, and the seasonings. Purée until mixture is very smooth. Once puréed, give the entire sauce a good stir to ensure all ingredients are well mixed and blended. Pass the puréed mixture through a fine mesh sieve for a smoother sauce. If desired, stir in 1/3 cup finely grated Parmesan cheese. Use on pizzas immediately or freeze in airtight freezer container(s) for longer storage. Note that this recipe is not suitable for, or intended, for canning.

  6. NOTE: If you prefer to use fresh chopped herbs instead of dried, a general rule of thumb is that 1 tablespoon of fresh chopped herbs equals 1 teaspoon dried. This, however, is just a “general” guideline. The amount of seasonings added should be according to personal taste preference.

Recipe Notes

NOTE: If you prefer to use fresh chopped herbs instead of dried, a general rule of thumb is that 1 tablespoon of fresh chopped herbs equals 1 teaspoon dried. This, however, is just a “general” guideline. The amount of seasonings added should be according to personal taste preference.

Yield: Approximately 1 2/3 cups

 

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