Pizza Sauce

iamwinfred

This homemade pizza sauce requires no cooking skills and comes together in just 20 minutes with simple pantry staples. The rich, authentic Italian flavor is miles ahead of store-bought sauce, and you have complete control over consistency and seasoning. Make a double batch and keep it in the fridge for up to a week for easy pizza nights.

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Prep Time 5

Cook Time 15

Total Time 20

Course Sauce

Cuisine Italian

Servings cups

Calories 45 kcal

Equipment

Medium saucepan 2-3 quart capacity
Wooden spoon or silicone spatula for stirring
Measuring spoons
Garlic press or sharp knife for mincing garlic
Immersion blender optional, for smoother texture
Storage containers with lids

Ingredients

28 ounce crushed tomatoes 794g, canned
2 tablespoons tomato paste 30ml
3 cloves garlic minced
2 tablespoons olive oil 30ml
1 tablespoon dried oregano 15ml
1 teaspoon dried basil 5ml
1 teaspoon sugar 5ml, to balance acidity
1/2 teaspoon salt 2.5ml
1/4 teaspoon black pepper 1.25ml
1/4 teaspoon red pepper flakes 1.25ml, optional for heat
1 bay leaf

Instructions

Mince the garlic cloves finely and measure out all dried herbs and spices. Set up your work area near the stove.
Heat olive oil in saucepan over medium heat. Add minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned.
Pour in crushed tomatoes and stir in tomato paste until fully incorporated with no streaks remaining.
Add oregano, basil, sugar, salt, pepper, bay leaf, and red pepper flakes (if using). Stir thoroughly to combine all seasonings.
Bring to gentle simmer over medium-low heat, then reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally, until sauce reduces by about one-third.
Remove bay leaf and adjust seasonings to taste. For smoother texture, blend with immersion blender. Let cool slightly before using or storing.

Notes

San Marzano tomatoes are worth the extra cost for superior flavor and lower acidity
Don't let garlic brown or burn as this creates bitter flavor
Simmer gently rather than boiling to concentrate flavor without scorching
Sauce tastes even better after resting for an hour or the next day as flavors meld
For thicker sauce, simmer longer; for thinner sauce, add water
Fresh herbs can replace dried - use triple the amount and add in last 5 minutes
Store in airtight container in refrigerator for up to 7 days
Freeze for up to 3 months in freezer-safe containers, leaving 1 inch headspace
Makes enough for 2-3 pizzas depending on how thick you spread it
Can also be used as pasta sauce, dipping sauce for breadsticks, or base for shakshuka

Nutrition

Serving: 1cupCalories: 45kcalCarbohydrates: 6gProtein: 1gFat: 2.5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.7gSodium: 180mgPotassium: 250mgFiber: 1.5gSugar: 4gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Keyword easy pizza sauce, homemade pizza sauce, italian sauce, quick sauce, tomato sauce