I've actually broken this down into three recipes, depending on how much time you have. Most tomato-based sauces taste better the longer they cook, but even a quick home-made pizza sauce is far more full of flavor than most you can buy in a can.
Herbs can be substituted for essential oils.
1. Pour oil into a sauce pan and turn heat on medium high. (5.5 if you have an electric stove)
2. Chop onion, garlic, and bell pepper to desired consistency.
3. Add all three to the heated oil together. Stir in, add a little spring of salt and pepper.
4. While the mixture is simmering, chop the tomatoes to the desired consistency.
Note: The tomatoes will cook down and be a much softer consistency, but the skin will stay the same size. For a completely smooth consistency, blend the tomatoes.
5. When the pepper and onion mixture is golden/brown, add the tomatoes and honey (or sugar) and cover with a lid.
6. Finely chop as much herbs as you want. (I generally aim for about 2 total tablespoons after chopped. You can be as generous as you like.)
7. When the pepper and onion mixture is golden/brown, add the tomatoes and cover with a lid.
8. Finely chop as much herbs as you want. (I generally aim for about 2 total tablespoons after chopped. You can be as generous as you like.)
9. Stir herbs into tomato sauce and cover again. Let simmer for about 35-40 minutes, stirring occasionally.
10. As the mixture cooks down, add the water slowly as needed.
Coat partially cooked pizza bread with sauce.
Herbs can be exchanged for essential oils.
1. Coat a crock pot in oil and set to high.
2. Chop garlic, onions, and tomatoes and stir together inside of crock pot.
3. Chop herbs and add to sauce.
4. Add sugar or honey to combat tomato's natural acid.
5. Cover and let cook, stirring occasionally. Add water if needed.
1. Coat a crock pot in oil and set to temperature to high.
2. Chop onion, garlic, and tomatoes and combine in crock pot.
3. Add sugar or honey
4. Chop and add herbs.
5. Heat a sauce pan and add 1 T of oil. Lay the whole bell pepper on its side to sear. Using tongs, turn the bell pepper over and sear the second side. About 2 minutes per side.
6. Peel the charred skin off the bell pepper, chop the rest of the pepper and add to the sauce.
7. Cover and let cook on high for 2 hours.
8. Stir, reduce to low heat, cover again and let simmer for 4 -5 more hours, stirring occasionally.