This sauce mixes up so fast you’ll never buy commercial pizza sauce again! It’s no cook, just measure and dump! Even the measuring is subjective – add more of what you like, less of what you don’t. I used the King Arther Flour Pizza Spice because I have it on hand and I love it, but you can substitute Pizza Seasoning herb mix or any fresh or dried Italian herbs you like.
Freeze the sauce in the size suitable for your family. I froze in 1-cup quantities (there are just 2 of us) and most of ours will be used for calzones and pizza buns (rolls). To make filling the bag easier, use a tall container with a mouth approximately the same as your freezer bag. Place your hand inside the bag and push it down into the container. Now fold the top of the bag down over the outside of the tall container. This is much like filling a pastry bag with icing – it gets the sauce down inside the bag and leaves the area that Ziploc seals clean so it closes completely. By flattening the sauce, it allows you to get all of the air out of the bag, it freezes faster, takes up less room in the freezer because it can be stacked with other freezer items, and thaws in minutes.
- 4 cloves garlic, minced
- 1 tsp salt
- 24 oz tomato paste
- 32 oz tomato sauce
- ½ teaspoon pepper
- 2 teaspoons oregano or 2 tsp King Arthur Flour Pizza Spice
- 4 tablespoons olive oil
- dash red pepper, optional
- Combine all ingredients; mix well.
- Makes approximately 6 cups, enough for 8 large pizzas.
- To freeze, put 1 cup sauce in freezer storage bag, lay flat, squeeze out the air.
- Freeze for up to 3 months or 2 weeks in the refrigerator.