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Pizza sauce recipe

Pizza sauce recipe


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This makes enough pizza sauce for 4 large pizza bases. You can freeze this to always have some on hand.

133 people made this

IngredientsServes: 32

  • 4 tablespoons olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 350g (12 oz) tomato purée
  • 1 (700g) jar passata

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Heat oil in a medium saucepan over medium heat. Sauté onion, garlic and oregano until clear. Stir in tomato purée and passata; reduce heat to low and simmer for 15 minutes. Let cool and spread over prepared pizza base.

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Reviews & ratingsAverage global rating:(53)

Reviews in English (45)

Used different ingredients.I used a can of chopped tomatoes instead of the passata, just because I always have some handy. I used a masher to break it down and it worked fine, maybe just a little chunkier, but that's okay.-04 Aug 2008

I made this sauce today, and it's really nice quick and simple to make. It does make a lot, but as Sal says, good to freeze and have it on hand.-15 Sep 2012

Used different ingredients.rosemary instead of oregano-18 Sep 2010


New York-Style Pizza Sauce Recipe

Why It Works

  • Adding butter to a sauce helps round off the rough edges and gives it a richer, fuller mouthfeel (the olive oil is still there for flavor).
  • Starting with whole peeled tomatoes generally sets you up with higher quality tomatoes, and therefore better results (they also break down better than diced, which are treated to maintain their shape, and are more consistent than crushed.

A classic New York slice is as much a work of pizza art as are the finest pies of Italy. This recipe recreates the flavor of the tomato sauce on New York City's pizza perfectly. The result is a slightly sweet and aromatic sauce that's flavored with oregano, basil, garlic, onion, and red pepper flakes. Together with the other components, which you can find at this article on how to make a New York slice at home, you'll be ready for a taste of New York no matter where you live. Here's a non-shocker: It's also good served with pasta.


Pizza Sauce

Skip the stuff in a jar and make your own tasty pizza sauce at home. It's easier than you think. This sauce is made with a combination of tomato sauce and tomato paste, sauteed onion and garlic, and seasoned with basil and oregano. Freezes well too.


How to make superior pizza sauce from scratch

Most everybody agrees that the most important part of your pizza is the dough . But a close second: Sauce. Sure, you can buy bottled or canned pizza sauce, or even substitute Prego in a pinch. When I was a kid my family would buy jars of Ragu Pizza Quick (which I remember as being kind of gross) and tins of a pizza sauce that my brother would put on white bread in the broiler, topped with tons of dried oregano (we were a family of strange snacks ).

Still, if you’re already making your dough, is it worth the effort to make your sauce? Yes, says Dennis Lee , a Takeout contributor (perhaps you remember his experiments with Flamin’ Hot Cheetos ?) and pizza aficionado. Dennis works at Chicago Logan Square pizzeria Paulie Gee’s , where local owner Derrick Tung (Gee’s also has a branch in four other cities) bakes award-winning pizzas in two ovens shipped from Naples, Italy.

Like me, Dennis grew up in the Midwest, and we reminisced about other pizza sauces of our youth. He grew up with Pizza Hut . “I used to like it. When you’re a kid, you like a thick, sweet sauce.” But when you, an adult, make your own pizza sauce at home, he says it’s likely not going to be as sweet because you won’t add corn syrup or sugar. “Homemade is brighter than a canned sauce. Looks fresher.”

To craft his own sauce for The Takeout, Dennis went for a recipe that he calls a crowd-pleaser, “a safe bet.” He also tried to use ingredients people could reuse again, so pretty much everything on his ingredient list is something that might already live in your pantry. The only outlier is fresh basil, added quickly at the end. Because, he cautions, “if you put basil in for too long, it loses most of its flavor. If have you have dried basil, you can use two teaspoons there, but I always thought dried basil doesn’t taste like anything, kind of a useless ingredient in the kitchen.”

This sauce seems pretty basic, but, as Dennis describes, “All you need is basic ingredients. You need good tomatoes, and go from there. San Marzanos are awesome.” Derrick Tung extrapolated on tomato importance, explaining his laborious taste test to determine the ideal type for his sauce. But not every pizza place is so devoted to tomato purity. “I find that most places use sugar to mask weaker tomatoes. If you have an average or sub-par tomato, a lot of places will just add sugar. There are some New York pizzerias that will just buy whatever tomatoes are around, throw some sugar in it, and people are still pretty happy with it,” he said with a shrug.


Homemade pizza sauce recipe is…

  • Canned whole tomatoes: I’ve made this recipe enough times now to have tested it with whole tomatoes, diced canned tomatoes, and pureed tomatoes, and though all three of these work, I still find the whole tomatoes to be the best choice for making pizza sauce at home.
  • Olive oil: a generous splash not only helps flavor the sauce, but it also helps cook and bloom all of our aromatics and spices.
  • Grated onions: You can grate the onions on a grater box, roughly chop and throw it into a food processor, or you can finely mince the onions for a heartier sauce. I use the food processor for minimum tears!
  • Pressed garlic: I use a garlic press to help with this step. It takes seconds and the garlic really works into the sauce that way.
  • Dried seasonings: My seasonings of choice are dried oregano, dried basil, and red pepper flakes. Sometimes I’ll cut back on the dried oregano a bit, especially if I’m topping the pizza with tons of toppings. However, this is your call.
  • Sugar and salt: The salt and sugar help flavor the sauce. I find canned tomatoes to be on the acidic side, so the sugar helps tame it a bit. You could omit the sugar completely if this isn’t something that bothers you.

Can you swap out canned tomatoes for fresh ones?

That would work. In the summertime when tomatoes are at their best, I like to use fresh Roma tomatoes for this recipe. You’ll need about 1 ½ – 1 ¾ pound of tomatoes. To prep, the tomatoes, score an “x” on the bottom of each tomato using a sharp paring knife. Add the tomato to a pot of boiling water and allow them to boil for 1-2 minutes. Remove the tomatoes carefully and place them on a plate or in a bowl. Allow them to cool. Then, peel the skin away from the tomatoes. Once that’s done, you can follow the recipe as listed.


Chef John’s Homemade Pizza Sauce Ingredients

Chef John’s Pizza Sauce makes about 3 cups. Here’s what you need.

  • 3 tbsp olive oil
  • 2 anchovy fillets
  • 4 cloves garlic, minced
  • 2 tbsp chopped fresh oregano
  • 1/4 tsp red pepper flakes, or to taste
  • 1/4 tsp dried oregano
  • 1 can (28 oz) whole peeled “San Marzano” tomatoes
  • salt and pepper to taste
  • 1/2 tsp sugar
  • very small pinch baking soda

Ingredients

Step 1

Whisk garlic, tomatoes, oil, and salt in a medium bowl. Don’t be tempted to add more salt the flavor will concentrate when sauce is baked with pizza. Cover and chill 3 hours to let flavors come together before using.

Step 2

Do Ahead: Sauce can be made 1 week ahead. Keep chilled.

How would you rate Red Sauce for Pizza?

I've been making pizza sauce for years. My Nonna taught me how to make a homemade pizza sauce very similar to this recipe. However, sometimes she would use very ripe tomatoes from her garden instead of canned. And, another little trick my Nonna would add for extra flavor is..she would throw a roasted red pepper (from a jar)..crushed & blended with the crushed tomatoes..and some red pepper flakes for a little extra zest. Delicious!!

Very simple and very delicious, two perfect things to make pizza!

Seriously the best Red Sauce for Pizza I’ve ever had! I would highly recommend this sauce to anyone wanting to make pizza!

To anyone questioning how you can have an uncooked pizza tomato sauce: I work at one of the most famous pizzerias in the US, and yes, indeed, pizza sauce is not cooked (until the pizza is in the oven). Depending on your eventual toppings, this might be too much salt, but otherwise, it's spot on - unless you don't want garlic in your sauce - then, just leave it out.

A good olive oil is essential in sauce and to drizzle on finished pie as well.

I love this sauce. I have been making homemade pizza for years and I can tell you that the hardest part is the sauce you can sit there and try all these different cooked recipes and it will always come out dry and bitter. -Use a better brand then cento San marzano if you can. - use fine sea salt. For some reason when I use the coarse for this recipe it becomes way to salty. - par bake the pepperoni (put it on after) because you don’t want the salt from the pepperoni messing with the flavor of the sauce.

I used a can of San Marzano crushed tomatoes and this sauce was perfect. Tangy, garlicky. I used it for pizza but will finish up the leftovers tossed with fresh pasta.


This recipe can serve 4 9-inch round pizzas. Or you can use as dipping sauce or use as part of marinara sauce as previously mentioned. In case of left-over, you can use it some time later if properly stored.

Refrigerate: Keep refrigerated for up to one week in an airtight container. Bring it to room temperature or warm it gently in the microwave before using.

Freeze: Store in an airtight container and place in the freezer for up to two months. Before usage, bring it to room temperature or reheat it gently in the microwave.


Directions

Combine all the ingredients in a bowl and mix well. Let stand for 30 minutes at room temperature. The sauce can be made ahead of time and refrigerated. Let it come to room temperature before using.

Spread the sauce over pizza crust and add toppings as desired.


Now that we have been using it so much, I have been keeping mason jar full in the fridge. It is great when we want marinara sauce for dipping. Our family loves it!

You can get some super cute Mason jars here on Amazon. I really love the ones that come with chalkboard labels. So fun!

They are so cute to labels all your sauces in the fridge. Plus you will have the best sauce for pizza.

The pizza sauce can be stored in the fridge up to 5 days.



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