Smooth, flavorful tomato sauce that’s perfect for pizza!
Tomato Pizza Sauce
Yields 1 ½ cups
Total Time: 40 min
Prep Time: 10 min
Cook Time: 30 min
- 1 Tbsp. olive oil
- 1 cup Vidalia onion, diced (approximately ½ onion)
- 2 garlic cloves, grated
- 14 oz. crushed tomatoes
- 2 Tbsp. tomato paste
- ¼ tsp granulated sugar
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ tsp black pepper
- 5 basil leaves, chopped
- Add the olive oil to a nonstick skillet over medium-high heat.
- Add the onions and garlic, cooking until tender and stirring occasionally (approximately 5 minutes).
- Turn the heat to low.
- Add the crushed tomatoes, tomato paste, sugar, oregano, salt, pepper, and basil.
- To keep from splattering, cover with the lid slightly cracked.
- Simmer for 25 minutes, stirring occasionally (I completely remove the pan from the heat to avoid splattering).
- Store tightly covered in the fridge until ready to use.
Making pizza sauce from scratch is very easy and much tastier than jarred store-bought sauce. Here are the ingredients: olive oil, Vidalia onion, garlic, crushed tomatoes, tomato paste, a bit of sugar, oregano, salt, pepper, and basil.
Add the olive oil to a nonstick skillet (one that has a lid) and place over medium-high heat. Once the oil is hot, add the diced onions and grated garlic. I find that grating garlic with a microplane is so much easier than mincing it. Stir this occasionally and cook until the onions are tender and translucent, about 5 minutes.
Turn the heat to low and add the tomatoes, paste, sugar, oregano, salt, pepper, and basil. The paste will help thicken the sauce and the sugar will balance out the acidity found in canned tomatoes.
Cover with a lid, leaving it slightly cracked for steam to escape. When the sauce begins to boil, steam will build up under the surface and the pressure causes the sauce to splatter everywhere. This can cause a major mess in your kitchen and cause terrible burns if it splatters onto your skin (#liveandlearn). Covering the sauce immediately after adding the tomatoes should minimize the damage.
Simmer the sauce for 25 minutes, stirring occasionally. I remove the pan from the heat completely and let it still for a few seconds until the boiling has subsided before stirring.
And that’s it! Pretty easy, huh? This should be enough sauce for a large 15 inch pizza, about 1 1/2 cups. You can make this sauce a day ahead and store in the fridge until ready to use.