{"id":1129,"date":"2016-09-19T10:21:14","date_gmt":"2016-09-19T14:21:14","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/homemade-pizza-sauce\/"},"modified":"2026-08-29T03:31:38","modified_gmt":"2026-08-29T07:31:38","slug":"homemade-pizza-sauce","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-pizza-sauce\/","title":{"rendered":"The best homemade pizza sauce with fresh tomatoes"},"content":{"rendered":"<h3>\ud83c\udf55 <strong>The sauce I have been making for years, and nobody has ever turned it down<\/strong><\/h3>\n<p>I have been making this <strong>pizza sauce with fresh tomatoes<\/strong> for years and I put it on just about everything. Pizza nights, parties, the stuffed crusts I tear off and dunk straight into the bowl. Everyone who tastes it asks for it. Every single time. And here is the part people get backwards: the crust gets all the credit, but the sauce does half the work. You can nail the best dough of your life and still eat a flat pizza if the sauce underneath is dull. So no, this is not a red layer poured out of a jar. This is a real <strong>homemade Italian pizza sauce<\/strong>, built on four ripe tomatoes, garlic, and enough seasoning to make it taste like something.<\/p>\n<h3>\u23f1\ufe0f <strong>Thirty minutes on the stove, and it beats the pizzeria<\/strong><\/h3>\n<p>Nobody needs to babysit a pot all afternoon. Fifteen minutes gets you there, thirty makes it sing, and that is the whole cooking time. What you are after is balance: the tomatoes bring the acidity, a spoonful of sugar takes the sharp edge off, and the garlic and oregano do the rest. That is the difference between a <strong>quick pizza sauce<\/strong> and one that tastes like it came out of a Neapolitan kitchen.<\/p>\n<h3>\ud83e\uddca <strong>How I actually freeze it: ice cubes or half-cup pucks<\/strong><\/h3>\n<p>This is the trick I would keep if I had to throw out every other one. Freeze the sauce in portions. Ice cube tray for small doses: two cubes cover one mini pizza, which is exactly the format the kids use when they build their own. Half-cup pucks for real pizzas: pour half a cup into the bottom of an empty yogurt container, freeze overnight, knock it out, and drop all the pucks into one big freezer bag. Half a cup covers a medium pizza. It keeps three months, and you never throw sauce out again.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf55 The sauce I have been making for years, and nobody has ever turned it down I have been making this pizza sauce with fresh tomatoes for years and I put it on just about everything. Pizza nights, parties, the stuffed crusts I tear off and dunk straight into the &hellip;<\/p>\n","protected":false},"featured_media":9398,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"pizza sauce with fresh tomatoes","_yoast_wpseo_title":"Homemade pizza sauce with fresh tomatoes (30 minutes)","_yoast_wpseo_metadesc":"Pizza sauce made with fresh tomatoes, garlic, oregano and basil. 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