A Better Sauce for Homemade Pizza
Pizza sauce does not need to come from a jar, and it certainly does not need to simmer on the stove all afternoon. This homemade version takes about 25 minutes and delivers a rich, savory tomato flavor that can stand up to cheese and toppings without overpowering the pizza.
It also freezes beautifully, so one batch can cover several pizza nights.
Building Flavor Before Adding the Tomatoes
The difference between a basic tomato sauce and a flavorful pizza sauce begins before the tomatoes ever reach the pan.
Fresh garlic is gently cooked in olive oil just until fragrant. The dried herbs and onion powder are added directly to the warm oil, which wakes up their flavor instead of leaving them tasting dusty or raw.
Next comes the tomato paste. Cooking tomato paste until it darkens slightly is sometimes called pincé. This short step caramelizes the natural sugars in the paste, deepens its flavor, and removes that sharp, straight-from-the-can taste.
Red wine vinegar loosens everything stuck to the bottom of the pan and adds brightness. A small amount of cane sugar balances the acidity of the tomatoes and vinegar without making the finished sauce sweet.
Why Whole Peeled Tomatoes Work So Well
Whole peeled tomatoes give you more control over the final consistency than tomato sauce or crushed tomatoes. They cook down into a sauce with plenty of body while still tasting like tomatoes rather than an already-processed tomato purée.
After simmering, an immersion blender makes it easy to choose the texture. Blend the sauce completely smooth or stop while it still has a little texture. I prefer it mostly smooth with enough body that it stays where I spread it instead of running toward the edge of the pizza dough.
The sauce does not need to become extremely thick in the saucepan. It will continue to cook and reduce while the pizza is baking.
Make One Batch for Several Pizza Nights
This recipe makes about 3 cups of sauce. The amount needed for each pizza will depend on its size and how heavily you like it sauced, but approximately ¾ cup is a good starting point for a larger pizza.
Keep what you plan to use in the refrigerator and divide the rest into individual pizza-size portions before freezing. That way, the next homemade pizza night begins with finished sauce instead of another saucepan to wash.
Homemade Pizza Sauce
Ingredients
- 1 tbsp extra virgin olive oil
- 2-3 garlic, finely grated
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1/4 tsp crushed red pepper flakes, optional
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 can (28 ounces) whole peeled tomatoes, with their juices
- 1 tsp pure cane sugar
- 1 tsp kosher salt
- 1/4 tsp gresh cracked pepper
Instructions
- Heat the olive oil in a saucepan over low heat. Microplane the garlic directly into the oil and cook for about 30 seconds, stirring frequently, until fragrant. Do not allow the garlic to brown.Add the oregano, basil, onion powder, and crushed red pepper flakes. Cook for about 20 seconds, stirring constantly, to bloom the seasonings in the oil.Add the tomato paste and cook for 2 to 3 minutes, stirring frequently, until it darkens slightly and begins sticking to the bottom of the pan.Add the red wine vinegar and stir, scraping up everything from the bottom of the pan. Cook for about 30 seconds.Add the whole peeled tomatoes with their juices, cane sugar, kosher salt, and black pepper. Break up the tomatoes with a spoon and bring the sauce to a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally.Remove the saucepan from the heat. Use an immersion blender to blend the sauce until mostly smooth or until it reaches your preferred consistency. Taste and adjust the salt or sugar if necessary.
Notes
- The sauce should be thick enough to spread easily but not as thick as tomato paste. It will continue cooking and reducing on the pizza.About ¾ cup of sauce is enough for one larger pizza, depending on how heavily you sauce it.StorageRefrigerate the cooled pizza sauce in an airtight container for up to 5 days.Freeze in individual pizza-size portions. Leave room for expansion if freezing the sauce in glass jars. Thaw overnight in the refrigerator or gently reheat it in a saucepan.