Pizza Sauce

Pizza Sauce

Rich semi-sweet tomato sauce seasoned with oregano and basil, with chunks of peppers, onions, and garlic


5 pints or 1 pint


5 pints tomato sauce (see directions)
1 1/2 cups chopped onions
3 cloves garlic, minced
1 cup chopped sweet peppers or bell peppers
1/2 cup white sugar
2 tablespoons salt
5 teaspoons oregano
2 teaspoons black pepper
2 teaspoons basil
2 tablespoons arrowroot or cornstarch
a little tomato juice (set some aside when draining)


1.To make 5 pints of tomato sauce, you will need about 20 pounds of tomatoes (1.5 pecks, approximately). You can, however, make sauce out of whatever tomatoes you have on hand and adjust the seasonings according to how much sauce you have.

Prepare tomatoes as follows (more detailed instructions can be found here): wash and core tomatoes and put into a large pan(s) and cook until soft and mushy (at least one hour). Be careful to stir every now and then and keep the heat reasonable so they don't scorch... scorched tomatoes taste awful!

2. Using a small pan or large scoop, put hot tomatoes into a strainer to drain off the watery juice. (We use a mesh wire strainer.) When tomatoes have drained somewhat (10-20 minutes), run them through a colander, which will remove the seeds and skins. (Another way is to drain the tomatoes and then run through a blender or food processor.) While you process one batch, have another batch in the strainer to drain.

3. Put sauce into a clean pan, and continue until all tomatoes are processed. You should now have a tomato sauce, which could be canned as is, or you can season for pizza/spaghetti, etc. Usually once you have the tomatoes processed, then you know how much sauce you will end up with. The above measurements were per 5 pints of processed sauce.

4. Cook onions, garlic, and peppers in a pan on the stove with a little tomato juice until tender before adding to sauce.

5. While you are cooking the onions, peppers, and garlic, add the white sugar, salt, oregano, black pepper, basil, and arrowroot or cornstarch, mixed with a little tomato juice (set some aside when draining). Stir sauce to mix thoroughly and bring to a boil so it thickens. You may need more thickener depending on how well-drained your tomatoes were and your own preference.

6. If preserving, put into jars and process for 25 minutes (for pints; 35 minutes for quarts). (You can open-kettle this, like salsa, but it gets kind of messy because the sauce is thick and splashes when it boils.)

Additional Notes: 

So, you don't have enough tomatoes to make a huge batch of sauce, but you want some yummy home made pizza sauce to use on tonight's pizza? Here you go:

1. Wash and dice your tomatoes (You will probably need about 6 c after they are diced), so there are no large pieces of peeling. (Alternately, wash tomatoes and put into a large bowl. Pour boiling water over, let set for a few minutes, and remove peeling. Then dice.)

2. Put tomatoes into a pan on the stovetop, and start cooking. Add some sugar (1.5 T), salt (1/2 t), oregano (1/2 t), black pepper, and basil (1/4 t). Those measurements are all approximate... just taste and alter as you wish.

3. Simmer until sauce thickens (this will take at least an hour, so make sure you have plenty of time!). You can hurry the process a little by thickening with cornstarch (mix 1-2 T cornstarch with cold water or reserved tomato juice, then add to boiling tomatoes, stirring immediately to prevent lumps).

4. When sauce is to desired thickness, you're done! Enjoy! :)

Preparation Time: 


Cooking Time: 

1-2 hours

Tammy's Review: 

We love this homemade sauce recipe. Before we had this recipe, Joshua always asked me to put very little sauce on our pizza. Now, he doesn't mind if I put quite a bit on (which is what I prefer :D). This homemade sauce is somewhat sweet and not bitter like the ones we've tried from the grocery store. I really, really like it. If you love delicious pizza sauce, or even if you don't particularly like most tomato-based sauces, you should try this recipe!! Rated: 10/10


Please see the end of the recipe for my review. Thanks! ~ Tammy


This recipe is overflowing with flavor and not only makes great pizzas, but when mixed 1/2 and 1/2 with Tammy's tomato soup recipe it makes a killer spaghetti sauce (with meat balls added of course!). While this recipe requires a bit of elbow grease the end result is a fabulous sauce that will impress even the crankiest of critics. Must try!


I gave it a 10 rating because---it's really good!:) As in, nice texture, flavour, adds a nice touch to your pizza...


Made a batch of this a few days ago and then made pizza so I could use a jar. We all loved it! I will be growing tomatoes again next year for sure so I can make another batch of this sauce. :)


Tammy, this pizza sauce is amazing! I tried another "homemade" pizza sauce (with canned tomatoes) when I got sick of store-bought sauce, that my husband and I liked, but this beats it all!

I used 9.5lbs of tomatoes (cherry, heirloom, better boy, etc) and it made *almost* 6 pints of juice/sauce. I used the ingredients as shown, with fresh basil and oregano.

This is so, so good and I'll never ben able to use another sauce on our homemade pizzas! This sauce is so good that I can't wait to grow a ton of tomatoes next year so I can make and can lots of juice/sauce for more pizza sauce! lol

Thank you SO much for ths recipe!


It really is! I can eat this pizza sauce right out of the jar ;) . We used to have trouble getting our pizza sauce just right - very often it would end up watery, which gave us soggy pizza. This one is absolutely perfect.


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