Rustic Italian Pizza Sauce
Rustic Italian Pizza Sauce is a rich cooked tomato sauce flavoured with garlic, oregano, basil, and chilli flakes. It takes only 25 minutes to prepare and makes enough sauce for four generously topped individual pizzas.
Equipment
- Measuring cups
- Measuring spoons
- Saucepan, Medium
- Wooden spoon
Ingredients
- 1 tablespoon Extra-Virgin Olive Oil
- 2 cloves Garlic minced
- 200 g Crushed Tomatoes canned
- 1 tablespoon Tomato Paste
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper freshly ground
- ¼ teaspoon Granulated Sugar
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Red Pepper Flakes
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the minced garlic.
- Cook for 1 minute while stirring continuously until fragrant.
- Add the crushed tomatoes and tomato paste.
- Stir until the tomato paste is completely incorporated.
- Add the dried oregano, dried basil, kosher salt, black pepper, sugar, and red pepper flakes.
- Stir until the seasonings are evenly distributed.
- Reduce the heat to low.
- Simmer the sauce uncovered for 20 minutes.
- Stir occasionally to prevent the sauce from catching on the bottom.
- Taste and adjust the seasoning when necessary.
- Remove the saucepan from the heat.
- Let the sauce cool before spreading it over pizza dough.
Notes & Wine Advice
Serving Suggestions
Spread the cooled sauce thinly over homemade pizza dough before adding cheese and other toppings. It also works as a dip for garlic bread, breadsticks, or our Golden Garlic Butter Knots. One batch provides enough sauce for four individual pizzas or one large sheet-pan pizza.Recipe Notes
Simmer the sauce uncovered so excess moisture can evaporate. This produces a concentrated sauce that is less likely to make pizza dough soggy. Let it cool before spreading it over raw dough, and avoid using an excessively thick layer.Variations
Add extra red pepper flakes for a spicier sauce or omit some for a milder version. Fresh basil can replace dried basil after cooking. Finely chopped onion, smoked paprika, fennel seeds, or a splash of balsamic vinegar can provide additional depth.Storage and Freezing
Refrigerate the cooled sauce in an airtight container for up to five days. The flavour becomes deeper after resting overnight. Freeze individual portions for up to three months, then thaw them in the refrigerator before reheating or spreading over pizza dough.Wine Advice
A medium-bodied Italian Chianti complements the tomatoes, garlic, oregano, and basil. When the finished pizza has mild vegetable or mozzarella toppings, a crisp Pinot Grigio provides a lighter alternative.Nutrition values
Calories: 7045 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 280 mg | Sugar: 4 g