Pizza Sauce From Diced Tomatoes
Turn diced tomatoes into personalized, homemade, pizza sauce
Equipment
- 1 slow cooker crock pot
- 1 Food processor or blender
Ingredients
- 4 quarts diced tomatoes or any kind of tomato
- 14 grams fresh oregano Estimated, use half if doing dried herbs
- 8 grams fresh basil Estimated, use half if doing dried herbs
- 4 grams thyme Estimated, use half if doing dried herbs
Instructions
- Start by filling your slow cooker almost to the top with tomatoes. I got four quarts of tomatoes in mine. Set the slow cooker to high heat and close the lid. Let the tomatoes cook for 2 hours.
- Stir and then lower the slow cooker to low. Place the lid over the slow cooker askew, so that it will readily vent steam. Set the slow cooker to run overnight, at least 8 hours.
- After 8-12 hours, check in on the tomatoes. They should be lower in the pot and still actively steaming. Stir them and scrape the sides so that nothing sticks to the bottom of the stock pot.
- Wash and de-stem your herbs. Add the herbs and other spices into the slow cooker and stir together. Pour the tomatoes and herbs into a blender or food processor and blend together. This will break down the herbs and improve the consistency of the sauce. You shouldn’t need to blend more than 1 minute
- Return the tomatoes to the slow cooker. Reset the lid askew and continue cooking on low heat for 2 more hours.
- Check the slow cooker until the consistency of the tomatoes is thick and matches what you would expect for pizza sauce. Depending on the water content of your starting tomatoes, you may need to cook for additional time.
- Once your sauce has reached the right consistency, stir the pizza sauce, turn off the slow cooker, and let it chill to room temperature.Store the sauce in baggies, about 1 cup of sauce per bag. Refrigerate or freeze the sauce as desired. Enjoy :)
Notes
The calories are for 1 cup of pizza sauce, which should be enough for 2 12 inch pizzas.