In spite of my San Marzano tomatoes getting a bad case of blossom end rot, I managed to salvage enough other tomatoes to make a huge vat of homemade pizza sauce from fresh tomatoes. I made enough for 6 jars of sauce that I put in our chest freezer. I'm hoping to add more as the rest of the tomatoes ripen. It's been such a late year around here for sunshine and the rain just started again, but I'm still hopeful.
My recipe is pretty simple: olive oil, garlic, tomatoes (peeled and chopped), bay leaves, salt, pepper and fresh oregano. I heat up the garlic with the olive oil (so the garlic doesn't burn) until it's fragrant and then throw in the tomatoes, bay leaves and salt. I simmer until the desired consistency is reached and then add the fresh oregano and pepper.
Since the tomatoes I used were a weird combination of Brandywine and Black Prince the sauce was pretty juicy, so I ended up simmering it down for about an hour to remove a lot of the moisture. I then added a touch of cornstarch to thicken things up and it came out perfectly.
The best thing is the only ingredients that didn't come from my garden (or someone else's I know) is the olive oil, salt and pepper. That's the most satisfying part. Oh, yeah, that and it's orders of magnitude better on my homemade pizzas than making it from canned tomatoes!