You guys! This is my new FAVORITE pizza sauce. Shannon here, and I just want to share my new, delicious and homemade pizza sauce recipe made from our own home grown tomatoes (and onions and herbs). Its not a quick process so, make sure to plan it for your day off! Don’t worry, although it takes time – it’s not very complicated.
We are not alone in saying that growing gorgeous, sun-ripened tomatoes in the heat of summer has to be one of our favorite parts of the season. A lot of the times we all consume them straight from the vine faster than we can get a nice stash up at the house. Finally, we had a beautiful pile of tomatoes and the wheels started turning on what to make first.
We have a tradition of Friday Night Pizza at our home. (it’s not always on Fridays but usually once a week). Aaron makes a wonderful homemade pizza dough and we make simple yet delicious pizza with the boys. Instead of buying the jarred stuff this week, I decided to take on making my very own pizza sauce. I kind of winged it and we couldn’t be happier with how it turned out. I just hope we didn’t get spoiled and can still appreciate the jarred stuff when time and supplies are limited.
We are growing a variety of tomatoes from small to large such as Sun Gold, Black Cherry, Red Pear, Valley Girl, Brandywine, San Marzano, Monte Carlo and Lilliput Cherry. I decided to make a party out of it and use them all! Although, you could surely use whatever you have on hand.
I gathered all of my beauties up and weighed them on my kitchen scale – it added up to be 4 pounds. First I had to clean and core the tomatoes and cut an “X” on the bottom for blanching. This will make it easier to peel the skins off. Once you have them ready, use a large pot to boil water. Slowly add your tomatoes for about a minute using a skimmer strainer to both add and remove the tomatoes. Luckily they won’t be too hot since they were only in the boiling water a minute. Then you get to work on peeling the tomatoes (don’t forget to save the skins and cores for your chickens or compost!)
Now you take the skinned tomatoes (Is it just me or do they feel super weird without their skins?!) and you’ll dice them. Set them aside.
Next, I gathered some onions from the boys’ gardens and diced them up – about a cup. Then I minced about 3-4 cloves of garlic. We grow a variety of herbs in our landscaping bed – so, I went out and grabbed a bit of basil and oregano – equalling to about a tablespoon each once chopped.
Now the fun part. With about 2 tablespoons of olive oil warmed in the dutch oven on medium heat, I added in the onions. Once they are starting to caramelize a bit – about 4 minutes or so I added the garlic in for another minute. Then I added in the diced tomatoes, herbs, about a teaspoon of salt and a few shakes of pepper. I decided to also drizzle in some honey – maybe just about 1-2 teaspoons but in hindsight, I’m not sure it needed it with the sweetness of the tomatoes. I also usually add a few dashes of turmeric to things and this time, one bayleaf.
I gave it a nice stir and turned down the heat to low and let it simmer for HOURS. Ok, it was just 2 but it did seem like forever. The aroma was amazing. After the time it needed to thicken, I threw it all in a food processor (or a blender would work!) and blended it all into a nice puree. I wish you could have experienced the savory and sweet aroma! Four year old Arlo licked the spoon and could NOT get enough – he could barely wait for it to be added to the the pizza!
Now you just add it to your favorite pizza recipe. We’ll post ours here soon! Enjoy and let us know what you think!
Shannon’s Homemade Pizza Sauce
4 pounds of garden fresh tomatoes
1 cup chopped onions
3-4 garlic cloves – minced
1 tbsp fresh basil
1 tbsp fresh oregano
1 tsp salt
1/2 tsp pepper
few dashes of turmeric
2 tbsp olive oil
1-2 tsp honey (optional)
Directions: Clean and Core tomatoes. Cut an “X” on the bottom of the tomatoes. Blanch for approximately 1 minute in boiling water. Using the X part of the tomato – peel then dice.
Heat 2 tbsp oil in a dutch oven over medium high heat. Cook onions for approximately 4 minutes until tender. Add garlic and cook for another minute. Add the rest of the ingredients and lower heat to Low – simmer for 2 hours.
When sauce thickens after simmering, put in a food processor or blender and blend. Use immediately or store in the refrigerator for a week. Enjoy!