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Homemade Pizza Sauce
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Friendly URLs: /homemade-pizza-sauce
10 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
granulated sugar
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 8.1% of RDA
• Carbs: 3.6% of RDA
• Fat (total lipid): 22.6% of RDA
• Fiber: 6.6% of RDA
• Fructose: 7.7% of RDA
• Protein: 1.4% of RDA
• Sodium: 19.1% of RDA
• Sugar: 14.9% of RDA
• Vitamin A (IU): 11.8% of RDA
• Vitamin B6: 2.2% of RDA
• Vitamin C: 15.8% of RDA
• Iron: 1.2% of RDA
• Magnesium: 5.1% of RDA
• Manganese: 2.5% of RDA
• Niacin: 6.6% of RDA
• Potassium: 10.1% of RDA
• Zinc: 1.9% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
9.88
g
Calories
162
 
Fiber
1.84
g
Iron
0.246
mg
Protein
1.56
g
Sodium
287
mg
Sugars
5.60
g
Fat (total lipid)
13.8
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
can
+
-
 
One 28-ounce can. I use Posardi and/or Tutta Bella "Il Pomodoro Di Napoli" but others will do.
 
1/4
cups
+
-
 
Use your best olive oil here, it makes a big difference.
 
1/4
tsp
+
-
 
This is entirely optional. The sauce will be sweet enough without it.
 
2
tsp
+
-
 
 
2
tbsp
+
-
 
 
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PREPARATION
1.
Remove the tomatoes from the puree that's in the can. The puree is a different kettle of fish altogether from the tomatoes themselves, and should be discarded (whole whole tomatoes will be sweet, the puree will be slightly bitter).
2.
Put these into a small food processor.
3.
Add the rest of the ingredients and puree. You'll want to make sure there aren't too many chunks of tomato in the sauce, as they make it more difficult to work with when it comes to actually making a pizza.
4.
Once it's blended, transfer to a bowl and refrigerate for a few hours. This gives the ingredients time to blend and infuse.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 162
Protein 1.56 g
Carbohydrates 9.88 g
Iron 0.25 mg
Fiber 1.84 g
Calcium 3.00 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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