[ktnjared]

A few years ago my friend Roman gave me his pizza sauce recipe and I've been in love with the simplicity and flavor. I've had pizza on the brain, and figured I'd share this one. Leftovers, if you have any, also freeze up really well.

# Roman's Pizza Sauce

The sauce I make from scratch and it's so much better than store bought. -Roman

Source: Roman
Prep: 5 min
Total: 5 min


## Ingredients

- 1 can (794 g or 28 oz) of San Marzano peeled tomatoes
- 1 or 2 peeled garlic cloves (sub: 6 mL (1 tsp) minced garlic)
- 6 mL (1 tsp) dried basil
- 6 mL (1 tsp) dried parsley
- 6 mL (1 tsp) dried marjoram
- a few sprigs of dried Rosemary (sub: 6 mL (1 tsp) of dried Rosemary)
- a pinch of ground black pepper
- 1 mL (¼ tsp) salt (low salt to not aggravate my hypertension and my general practitioner)
- 60 mL (¼ cup or 4 tbsp) olive oil
- 30 mL (2 tbsp) tomato paste (Roman: San Marzano is the best, comes in a tube like toothpaste;Jessica: Optional)


## Instructions

1. Grab a blender.
2. Open the can of tomatoes. The tomatoes are packed in a tomato sauce. You don't want the sauce, you just want the whole tomatoes.
3. Remove each tomato from the can and put them in the blender.
4. Add rest of ingredients to the blender.
5. Blend. Purée if you prefer a smooth sauce, chop if you like a chunkier sauce.


## Notes

As for the remaining sauce contained in the can, you can toss it or use it as a dipping sauce for mozzarella cheese. The sauce in the can is somewhat more bitter than the tomatoes themselves.

The zip file has versions in PDF, HTML, Markdown, and Mela format for easy import.

[Donnagen]

Like the straightforwardness of it, I'll give it a try next time I feel like tossing some dough