In the post about DIY pizza dough, I explained that I make a big batch of pizza dough, divide it up, and freeze it in balls. When I want pizza, I pull out one of the doughs, let it defrost, and then make a pizza.
I do a similar thing with the pizza sauce. I make a big batch and then I freeze it in a muffin tins. This makes a “puck” of pizza sauce of about 1/4 cup each, just about the perfect amount for a 13″ pizza. Then I put the sauce pucks in a plastic bag and freeze.
When it’s time to make the pizza, I pull out one of the pucks and defrost it in the microwave before spreading on the pizza. This allows me to have pizza sauce ready for whenever I want to make a pizza.
I use fresh tomatoes for my sauce, but canned tomatoes work just as well. Just substitute one large 28-oz can instead of fresh. The other trick to pizza sauce is to make sure you blend it so that it is a smooth texture. You don’t want pizza sauce to be chunky.
Here’s the recipe:
(Makes 6-8 cups of sauce)
3-4 c chopped tomatoes, about 10-12 tomatoes, and their juices
2 c shredded zucchini
2 garlic cloves, minced
1 small onion, chopped
1/4 tsp red pepper flakes
2-3 Tbs olive oil
Salt to taste
Chop the tomatoes, being sure to reserve the juices.
In a large pot, heat the olive oil and the garlic together. When the garlic begins to sizzle, add the onions and cook until soft. Add the pepper flakes and let sizzle in the oil for about 30 seconds. Mix into the onions.
Pour the tomatoes and their juices into the pot. Add the zucchini. Stir.
Bring the sauce to a boil, then lower the heat to medium high. Let cook, stirring occasionally, until sauce reduces to about half. You want most of the water to have evaporated and the sauce to have a similar consistency to canned marinara.
Working in batches, transfer the sauce into a blender and blend until there are no chunks in the sauce. Transfer back to the pot and taste. Salt until the sauce tastes the way you want.
To freeze, ladle the sauce into a muffin tin. Freeze until hard. Remove the pucks from the muffin tin by gently running warm water along the back of the muffin tin and transfer to a freezer-safe container.
To use, remove a puck and defrost. Spread on a pizza. Enjoy!