How to Make Pizza Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5 cups
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Calories
104 kcal
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Course
Condiments, Others
How to Make Pizza Sauce
Description
The sauce begins with olive oil heated in a pan to sauté diced onion until translucent, then minced garlic is added and cooked briefly. Tomato paste is stirred in and cooked until darkened for depth. Canned whole tomatoes, oregano, dried basil, salt, crushed red pepper flakes, and sugar are then added. The mixture is broken down with a wooden spoon, brought to a boil, and simmered for 25 minutes to develop flavor and thicken naturally.
After cooking, the sauce is pureed using an immersion blender or food processor to smooth out tomato chunks, resulting in a rich, thick sauce with balanced sweetness, herb aroma, gentle heat, and a hint of acidity.
The finished sauce is ideal for spreading on pizza dough before baking. It also stores well refrigerated for up to a week or frozen for several months, maintaining flavor and usability. Slight cooling before applying helps prevent premature cooking of the dough.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, small
- 3 garlic minced, cloves
- 4 tablespoons tomato paste
- 1 ounce can whole tomatoes
- 2 teaspoons oregano
- 1 teaspoon basil dried
- ¾ teaspoon salt
- ¼ teaspoon crushed red pepper
- 1 ½ teaspoons sugar or to taste
Instructions
- Add oil to a large pan and heat over medium until shimmering. Add onions and saute until soft and translucent, about 2-3 minutes. Add garlic and saute until fragrant, about 1 minute. Then add the tomato paste and cook for about 3 minutes until the color has deepened.
- Add canned tomatoes, dried oregano and basil, salt, red pepper flakes, and sugar. Use a wooden spoon to break the tomatoes into small pieces. Bring sauce to a boil and reduce heat to a simmer over medium heat and cook for 25 minutes, stirring occasionally.
- After cooking, use an immersion blender or carefully transfer the sauce to a food processor/blender. Blend until smooth and no chunks of tomatoes remain. Use sauce as desired.
Notes
- Store pizza sauce in an airtight container in the refrigerator for up to one week.
- No need to reheat the sauce before spreading on dough; use it straight from the fridge.
- Freeze sauce in freezer-safe containers or bags for up to six months; thaw overnight before use.
- Simmer the sauce gently to allow flavors to meld and develop depth.
- Use an immersion blender to puree the sauce directly in the pan, or carefully blend in a food processor.
- Allow the sauce to cool slightly before applying to pizza dough to prevent early cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 461mg | 19% |
| Potassium | 551mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1563IU | 31% |
| Vitamin C | 26mg | 29% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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