Pizza Sauce (no sugar added)
Source: Caitlin Cullen
INGREDIENTS
3 Tbsp Italian seasoning
1 small onion, diced
3 cloves garlic, minced
1 can tomato paste (6oz)
28-ounces of canned tomatoes, crushed
2 Tbsp vinegar (balsamic or red wine is preferred, but any kind is fine)
1 tsp crushed red pepper flakes, optional
Salt to taste
2 Tbsp cooking oil (olive oil preferred)
*if you want to blend your own Italian seasoning, simply mix equal parts dried oregano, dried thyme, dried basil, dried rosemary, and dried marjoram and dried sage optional
Number of Servings: 4
DIRECTIONS
Heat oil in a medium saucepan over medium-high heat. Once your oil is hot, add chopped onions, a large pinch of salt, and red pepper flakes if using. Cook onions, stirring regularly, until they begin to get translucent, approximately 5 minutes.
Add garlic to the pan and stir constantly for 1 minute, until you can smell the garlic (but being careful not to burn it!). Lower the heat to medium and add the tomato paste, stirring constantly for 1 minute.
Add the vinegar and stir for 1 minute until the liquid is mostly cooked off.
Finally, stir in the canned tomatoes. Bring the mixture to a light boil over medium heat, stir once more, and reduce to low and simmer for at least 45 minutes, stirring occasionally to make sure the sauce is not burning to the bottom of your pan. The longer your sauce simmers, the thicker and tastier it will be!
Let the sauce cool a bit before using it on your dough. You can store unused sauce in the refrigerator for up to a week, or you can freeze the sauce for later use for up to six months!
Prep Time: 10 min
Cook Time: 55 min
Total Time: 65min
NUTRITIONAL INFORMATION
Calories – 150 kCal – 7 % DV
Sodium – 400 mg – 17 % DV
Total Fat – 4 g – 7 % DV
Saturated Fat – 0.6 g
Trans Fat – 0 g
Protein – 6 g – 11 % DV
Cholesterol – 0 mg – 0 % DV
Total Carbohydrates – 27 g – 9 % DV
(Per Serving)
*DV = Daily Value