Recipe for homemade Italian Pizza Sauce. This authentic tomato sauce tastes very fruity and can be made easily at home within only 5 minutes.
Pour the tomatoes and the tomato juice from the can into a tall measuring cup. For the pizza sauce are always used canned tomatoes - according to original Italian recipes.
Ideally, sun-ripened San Marzano canned tomatoes should be used. Alternatively, other Roma tomatoes can be used. It is important that no lumpy or passed tomatoes are bought. They do not have the quality and the fine taste that whole peeled tomatoes have in their cans.
Particularly intense are tomatoes with a printed number between 180 and 240. The number is usually found on the best before date and indicates the day of harvest. Canned tomatoes with a number from 180 to 240 were harvested in early July to late August and are particularly flavorful.
Peel the garlic cloves and cut into pieces. Then add the garlic to the tomatoes in the measuring cup. Add freshly ground pepper if desired.
Harvest 10 fresh basil leaves and place in the measuring cup.
Harvest and add the leaves of two sprigs of thyme. With young thyme shoots, the stem can also be used if it is not lignified. If no fresh herbs are available, alternatively 2 to 3 teaspoons of Italian herbs can be used. With fresh herbs, the pizza sauce tastes much more intense.
Puree with a blender, food processor or Thermomix until all ingredients are finely and well blended.
Depending on your taste add a pinch of salt, some freshly ground black pepper, tomato paste and possibly a tablespoon of olive oil. Then stir once more. If you like it spicy, you can add fresh purred chilies or spice up the sauce with chilli flakes. Unlike many recipes for pizza sauce, our tomato sauce does not need to be boiled or heated.
Covered and stored dark, the pizza sauce can be kept in the fridge for about a week.
Serving Size 90g
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.