Best Pizza Sauce
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2 ½ cups
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Calories
130 kcal
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Course
Condiments
Best Pizza Sauce
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This is the Best Pizza Sauce recipe, and it is so easy! The tomatoes, oregano, and red pepper flakes make your taste buds sing. I even have a secret to cut the acidity of the tomatoes. After you try this homemade Pizza Sauce recipe, you’ll want to keep it on hand!
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Ingredients
- 2 tablespoon butter regular or unsalted
- 1 small onion grated on a cheese grater (about ⅓ of a cup)
- 3 garlic cloves minced
- ¾- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional, but so good
- 1-28 oz can crushed tomatoes*
- ¼ teaspoon granulated sugar or brown sugar, optional
Instructions
- Melt butter in a medium saucepan over medium heat. Then add grated onion, oregano, salt, and red pepper flakes, stirring occasionally until lightly browned/golden, about 5 minutes. During the last 2 minutes, add minced garlic and stir until fragrant, about 1-2 minutes.
- Add the tomatoes and sugar if using, stirring to combine. Reduce heat to simmer or low and allow to simmer until the sauce is thick, fragrant and rich in color, about 30 minutes. The sauce should reduce to about 2 ½ cups at this point, if it looks like more, continue simmering until it reduces further. Remove from heat and set aside until ready to use.
- Spread on pizza crust and build pizza as desired. This pizza sauce works great on deep dish pizzas, thin crust, regular crust, even on french bread or store bought pizza crust. Note: allow to cool 15-20 minutes before using on thinner unbaked crusts, to avoid soggy crusts.
- If not using sauce immediately, cool completely and store in airtight container or freezer baggie until ready to use. Refrigerated keeps 4-6 days, frozen up to 3 months.
Equipments used:
Notes
- *Pureed tomatoes will work as well, or I have also used whole San Marzano tomatoes and blended them for a minute in the blender. You may also use fresh plum or Roma tomatoes, about 2 lbs.
- If using fresh tomatoes, add when you would add the canned tomatoes and simmer at least 30 minutes, then blend with immersion blender or in regular blender in batches (careful it's hot) until desired texture.
- immersion blender
- If a smooth sauce is desired, using an immersion blender or regular blender; blend until smooth or desired texture.
- I like to double this recipe and freeze in 1-1 ½ cup portions for future pizza recipes. Cool sauce completely and place in freezer containers, be sure to mark your sauce so you don’t have mystery tomato sauce.
- This recipe is adapted from Sally's Baking Addiction .
Nutrition Information
Show Details
Serving
1serving
Calories
130kcal
(7%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
2146mg
(89%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
398IU
(8%)
Vitamin C
5mg
(6%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2½ cups
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 130kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 2146mg | 89% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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