Pizza sauce

If I make pizza at home, I almost never buy pre-made sauce. I usually use this recipe because it has exactly the taste I’m looking for: balanced, with fresh basil, not too sweet, and easy to modify if I want something spicier or more classic. The ingredients are simple, and all you need is a good can of tomatoes and a few spices.

Quick Info

Total Time: about 25 minutes
Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Servings: enough for 2 large pizza trays
Difficulty: easy
Recipe Type: pizza sauce, base for homemade pizza

Ingredients

1 can of peeled tomatoes in their juice (400 g)
fresh basil leaves (a handful)
olive oil
4 cloves of garlic
1 onion
1 bay leaf
2 tablespoons of tomato paste
dried oregano
salt
pepper
a pinch of sugar

(optional: piri-piri sauce or chopped chili, if you want a spicy version)

Instructions

1. Open the can of tomatoes and pour them, juice included, directly into a blender. Add the fresh basil leaves, two peeled and crushed garlic cloves, and a little olive oil (I don’t measure exactly, but about a tablespoon is enough). Blend until you achieve a smooth sauce.

2. In a small saucepan, chop the onion as finely as possible. Sauté the onion in olive oil over low heat, stirring occasionally, just until it becomes slightly translucent. Add the other two garlic cloves, also crushed or roughly chopped.

3. Once the onion has softened, pour the blended sauce over it. Add the bay leaf.

4. Let it simmer on low heat, uncovered, for about 5 minutes to combine the flavors. After 5 minutes, remove the bay leaf and add 2 tablespoons of tomato paste. Season with salt, freshly ground pepper, dried oregano to taste, and a pinch of sugar (it helps balance the acidity).

5. Allow the sauce to simmer on low heat until it reduces and reaches a suitable consistency for spreading on pizza—usually another 5-10 minutes, stirring occasionally. Finally, turn off the heat.

6. When using the sauce, spread it directly onto the prepared pizza dough in the tray using a spoon. If desired, sprinkle a little oregano on top before adding the remaining ingredients.

7. For the spicy version, add a teaspoon of piri-piri sauce or a bit of finely chopped chili at the end, after it has cooled slightly.

Why I Make This Recipe Often

It's the kind of sauce I can adapt quickly. I love that it doesn’t require hard-to-find ingredients and that I can easily control how flavorful or sweet it is. It works for any type of pizza, from the simple to the heavily topped.

Tips and Variations

Tips

Let the sauce reduce enough. If it’s too liquid, it risks making the crust soggy.
Use fresh basil, not dried, for better flavor.
If you have time, you can let the sauce cool before using it; it thickens and stabilizes the flavor.

Substitutions

If you don’t have tomato paste, you can skip it, but the sauce will be less intense in color and flavor.
You can also use canned crushed tomatoes if you don’t have whole tomatoes.

Variations

Add hot peppers for a spicy version.
You can also add a bit of smoked paprika for a different taste.
If you want a more rustic sauce, don’t blend it; mash it with a fork to leave some chunks.

Serving Ideas

The sauce can be spread on any type of pizza dough, including skillet or focaccia pizza variations.
It can also be used for bruschetta or as a sauce for calzones.

Frequently Asked Questions

How long does pizza sauce last in the fridge?

It can be stored in the fridge in a jar with a lid for about 3 days. It’s best to use it quickly; otherwise, it starts to lose its fresh flavor.

Can I freeze this pizza sauce?

Yes, it can be frozen in small portions. When thawing, gently heat it and mix well.

Do I need to remove the bay leaf before using the sauce?

Yes, remove the bay leaf after cooking to avoid having tough pieces in the sauce.

Can I use this sauce for pasta as well?

Theoretically yes, but for pasta, I would add a bit more olive oil and maybe some extra herbs. It’s primarily designed as a base sauce for pizza.

Nutritional Values

Approximate estimate for one serving (from the total sauce for a large pizza):
Calories: 50-60 kcal
Protein: 1-2 g
Carbohydrates: 8-10 g
Fat: 2-3 g
Values depend on how much olive oil you use and the type of canned tomatoes. The sauce is relatively low in calories, with no added sugar.

Storage and Reheating

The sauce lasts in the fridge for 2-3 days in a sealed jar. For longer storage, I freeze it in portions. It reheats quickly over low heat, just enough to make it fluid; don’t let it boil again for too long. If it thickens too much during storage, you can add a little water or tomato juice when reheating.

 Ingredients: 1 can of peeled tomatoes in juice, fresh basil leaves, dried oregano, olive oil, 4 cloves of garlic, 1 onion, 1 bay leaf, salt, pepper, a little sugar, tomato paste (2 tablespoons)

 Tags:  pizza sauce