Vegan Homemade Pizza Sauce from Fresh Tomatoes
Rich, concentrated pizza sauce made from whole tomatoes simmered for two hours with garlic, onions, and Italian herbs. This slow-cooked version develops deep umami flavors superior to canned alternatives, with a smooth finish from blended tomato paste. Ideal for topping pizzas, dipping crusts, or using as a base for pasta dishes. The recipe accommodates both fresh and frozen tomatoes, making it adaptable year-round.
Ingredients
- 5 pound whole tomatoes cored, fresh or frozen
- 3 tablespoon extra-virgin olive oil
- 2 medium onions, chopped
- 4 clove garlic, minced
- ¾ teaspoon dried basil
- 1 tablespoon fresh basil, chopped
- ¾ teaspoon dried thyme
- 1 tablespoon fresh thyme, chopped
- ¾ teaspoon dried oregano
- 1 tablespoon fresh oregano, chopped
- 1 ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 to 2 teaspoon sugar(optional)
- 2 tablespoon tomato paste
Instructions
- 1
Blanch fresh tomatoes in boiling water for 30 seconds to 2 minutes, transfer to ice water, then peel starting at the scored X. For frozen tomatoes, thaw in refrigerator or microwave, then peel or rub skins off.
- 2
Chop peeled tomatoes and reserve any juice.
- 3
Heat oil in Dutch oven over medium heat. Add onions and stir until beginning to brown, about 4 to 6 minutes.
- 4
Add garlic and stir for 1 minute.
- 5
Add tomatoes with reserved juice, basil, thyme, oregano, salt, pepper, and sugar if using. Bring to a boil.
- 6
Reduce heat to maintain a simmer and cook until thickened to pizza sauce consistency, about 2 hours.
- 7
Taste and adjust seasoning with salt, pepper, and/or sugar as needed.
- 8
Transfer to blender, add tomato paste, and blend until smooth. Use caution with hot liquids.
Tips
Use a potato masher to break down tomatoes during cooking for faster breakdown and thickening, reducing simmer time.
Fresh tomatoes at peak ripeness yield the best flavor; mid-summer varieties like San Marzano, Roma, or heirloom types are ideal.
Ice-bath cooling after blanching halts cooking and makes peeling easier; skip this step for frozen tomatoes to save time.
Good to Know
Refrigerate in airtight container up to 5 days. Freeze in ice cube trays, then transfer to freezer bags for up to 3 months.
Sauce improves after one day as flavors meld. Make up to 3 days ahead and refrigerate, or freeze for longer storage.
Use immediately as pizza topping, or cool and refrigerate. Reheat gently on stovetop or in microwave before using.
Common Mistakes
Do not skip the simmer reduction or use high heat to rush; this breaks down tomato structure unevenly and creates bitter flavors.
Do not blend sauce while extremely hot; let cool slightly to avoid burns and steam explosions.
Do not oversalt early in cooking; taste only after full reduction since liquid evaporation concentrates salt.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use canned tomatoes instead of fresh?
Yes. Use two 28-ounce cans crushed tomatoes (about 3.5 pounds equivalent) and skip blanching. Reduce simmer time to 60-90 minutes since canned tomatoes are already broken down.
What if my sauce is too thin after cooking?
Increase heat slightly and simmer uncovered for an additional 30 minutes, stirring occasionally. Tomato paste also thickens; add another tablespoon and simmer 5 minutes more.
How long can I keep frozen pizza sauce?
Frozen sauce keeps up to 3 months in an airtight container or freezer bag. Thaw overnight in the refrigerator or reheat directly from frozen on low heat, stirring occasionally.