-1 pound of small slicer tomatoes, chopped
-1 medium yellow onion, chopped
-1 ounce fresh basil (about 1 1/2 cups)
-1/2 teaspoon of salt (or to taste)
-1 1/2 teaspoons garlic granules
-1/2 teaspoon dried Italian Seasoning
-1/4 teaspoon dried oregano
-1 tablespoon oil
-1/4 to 1/2 teaspoon honey (optional)
Preheat oven to 400 degrees
1. In a large roasting dish, combine above ingredients (except honey) and toss to incorporate.
2. Roast veggies for 25 minutes.
3. Remove from oven and cool.
4. Blend in food processor or blender of choice, add in honey at this time if desired. I add in about 1/4 teaspoon, just to offset the acidic tomatoes - add more if using very acidic tomatoes.
*Using the right tomatoes is important, as some tomatoes have much more juice. The key to a successful pizza sauce is minimal liquid. So, I add just a bit of oil for roasting, use meaty tomatoes, and squeeze out any juice (I like smaller slicers or big meaty heirlooms). Romas are very watery, but if this is all you have, try and squeeze out all the liquid before roasting.
Check out my Allergy-friendly Pizza Crust
(free of: gluten, dairy, eggs, soy, yeast, nuts, and sugar)