Classic Pizza Sauce Recipe
If you’re still using store-bought pizza sauce, we need to talk. A classic pizza sauce is bold, rich, and unapologetically better. Made with ripe tomatoes, aromatic garlic, and a perfect blend of herbs, it brings out flavors that slap your taste buds awake. Forget those sad, sugary impostors from a jar. With this simple recipe, you’ll achieve the vibrant, tangy kick every pizza deserves. Bonus: It doubles as a pasta sauce if you’re feeling fancy. Get ready to transform your homemade pizza into a culinary masterpiece.
Classic Pizza Sauce Recipe
A vibrant and tangy pizza sauce packed with fresh tomatoes, garlic, and herbs, elevating any pizza from good to legendary.
Ingredients
- 1 can 28 oz crushed tomatoes
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste optional for thickness
- ½ teaspoon red pepper flakes optional for heat
Instructions
- Heat the oil: Warm olive oil in a medium saucepan over medium heat.
- Sauté garlic: Add minced garlic and stir for 30 seconds until fragrant (don’t burn it unless you want bitter sauce).
- Add tomatoes: Pour in crushed tomatoes and stir well.
- Season: Add salt, sugar, basil, oregano, black pepper, and red pepper flakes (optional).
- Simmer: Reduce heat to low and let the sauce simmer uncovered for 15-20 minutes until thickened, stirring occasionally.
- Optional blending: For a smoother texture, blend the sauce with a hand blender directly in the pot.
- Cool and store: Let the sauce cool before using. Store leftovers in an airtight container in the fridge for up to a week.
Notes
Nutritional Information (Per Serving – ½ cup):
- Calories: 90
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Vitamin A: 10%
- Vitamin C: 15%
- Iron: 8%
- Potassium: 12%
- Folate: 6%
Additional Notes/Tips:
- Pro Tip: Use San Marzano tomatoes for a sweeter and less acidic sauce.
- Make Ahead: Store in an airtight container in the fridge for up to a week or freeze for three months.
- Serving Suggestion: Toss with pasta for a versatile marinara sauce alternative.
- Extra Flavor: Add a splash of red wine during the simmer for a richer taste.
