Recipe – Homemade Pizza Sauce Using Heirloom Tomatoes

Last night I fired up the crock pot and made a batch of homemade pizza sauce while everyone was sleeping.  When we woke up this morning the house smelled like a pizza parlor.  It was awesome.

Our heirloom tomatoes are trickling in at a rate of 5-10 pounds every few days or so.  And while there isn’t enough to break out the canning equipment just yet, there are plenty of tomatoes to snack on and to make a few batches of pizza sauce to use later this winter.

This recipe will yield 10 1 cup portions.  Depending on how thick you like to pour on your sauce, each bag should be enough for 2 homemade pizzas.


8 pounds heirloom tomatoes
12 oz tomato paste
1 onion, chopped
2 cloves of garlic, minced
2 bell peppers, chopped
1 mysterious hot pepper
2 tablespoons balsamic vinegar
2 teaspoons red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper


Toss all of the ingredients into a large crock pot {if you have OCD please take careful consideration to the placement of your tomatoes to best represent the color of your heirlooms}.

Turn the crock pot on low and cook overnight for 8 hours to 10 hours.

Remove lid and cool sauce for a bit.

Run the sauce through a food mill or a Victorio food strainer to remove seeds and peels and any excess pulp.

Pour 1 cup portions into freezer bags, and store in the freezer for later use.

That’s Amore!

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  1. Cynthia says

    I just picked 26 pounds of heirloom tomatoes today. I put about 10 pounds through my B2B food strainer and have been simmering the results for about 2 hours to make spaghetti sauce for dinner tonight. My sauce is very thin, outside of simmering it forever is there anyway to get a thicker sauce? I don’t grow enough San Marzanos to only use them so I just used a mix of all my heirlooms.

    • d. barron says

      put your cut tomatoes into fridge overnight and then use a turkey baster to take off the “tomato water” before you start. just be careful not to take too much off or at least keep the “water” to put back in later if need be.

  2. Jamie says

    Great idea! I love your blog. I wish my tomatoes were doing better this year but we had a major drought this year in MO. If I am able to get my hands on some affordable organic tomatoes I will definitely do this…..thanks for the recipe!

  3. Crystal says

    Is there an option to use something besides a foodmill? And in case I decide to buy one – any suggestions on which one to buy? Thanks!!!

  4. Joy says

    What an awesome recipe! I can’t wait to try it. Am I reading correctly that you use 5 cups of sauce on one pizza? Thanks!

  5. Lisa says

    I was very excited to try this recipe but something went awry. It’s sitting in my crockpot right now and when I try to pass it through the food mill it has the consistency of water. So I stopped and have it sitting in the crockpot waiting to be saved. Any thoughts? I’m thinking about putting on the stove and adding more tomato paste.

    • Mavis says

      Hi Lisa,
      I would add more tomato paste and cook down the sauce until it is the consistency of pizza sauce. What kind of tomatoes did you use? I wonder if that made a difference.

    • sara says

      Not trying to be smart however, are you sure you used 12 oz can of Tomatoe paste. I know I usually buy the small 6oz can. I hope this helps

  6. Lorena says

    Just out of curiosity, have you ever tried canning this sauce instead of freezing it? I am running low on freezer space!

  7. Amy says

    How many pounds of tomatoes? I have a bunch of cherry tomatoes I am needing to do something with. Would they work with this recipe?? Thanks!

  8. anna says

    If you do not have a foodmill can you just blend it all in a vitamix before freezing? Or will this offset the taste? What about running it through a Champion juicer?

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