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Seriously, a good pizza sauce recipe is something I believe everyone should have. Because seriously there’s nothing like freshly baked homemade pizza. I mean, I’m not one to refuse pizza ever, whether it’s homemade or not, but there’s something so amazing about baking your own pizza pie. The house smells amazing and you know exactly whats going into it – no mystery ingredients there.
This recipe is one of the easiest you’ll ever make. The actual time where you have to put in any effort is only 10 minutes. The rest is just waiting time till the sauce simmers. And that’s important. A good homemade pizza sauce needs the tomatoes to simmer slowly with garlic and herbs, and some sauces are simmered for up to a day they say. But who has that kind of time? With the right ingredients, you can have your pizza sauce in under 45 minutes.
It’s really important that you use quality olive oil and tomatoes because they are key to the sauce. Great chunky texture and robust flavours are what make this sauce so special.
I also make a double batch so that I can freeze it for later, because pizza is always welcome, and you shouldn’t have to wait for it!
- 3 tablespoons Olive Oil
- 1 medium sized Onion, finely chopped
- 4 cloves Garlic, minced
- 1 teaspoon dried Oregano
- 1 teaspoon dried Basil
- 3/4 teaspoon Red Chili Flakes
- 1 teaspoon Sugar
- Salt to taste
- 1 can (28 ounce) Tomatoes (I used San Marzano)
- Heat oil in a saucepan, and add onions. Saute for 2-3 minutes and add garlic, oregano, basil and chili flakes. Cook for a minute and add tomatoes, sugar, salt and 1/4 cup water.
- Turn the heat down to low and let it simmer for 30 minutes while stirring occasionally. By this time the tomatoes should have broken down considerably. Check for seasoning and adjust if required.
- Switch off the flame. At this stage, you can use an immersion blender and pulse the sauce a few times, being careful not to let it splatter since it’s still hot.
- Use immediately for pizza, or let it cool completely before storing it in containers. This sauce can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.