Homemade Pizza Sauce (Rich & Rustic)

pizza sauce on wooden spoon with pot of pizza sauce blurred in background

5 from 8 votes

This Pizza Sauce uses pantry staples to produce a rich, thick and outrageously flavoursome base to any homemade pizza!

Prep Time5

Cook Time35

Total Time40

Course: Sauce

Cuisine: Italian

Servings: cups

Author: Chris Collins

Cost: £1 / $1

Equipment

Medium Sized Pot with Lid
Fine Grater
Wooden Spoon

Ingredients

1x 14oz/400g can of Good Quality Skinned Plum Tomatoes (roughly chop in can with knife)
1/2 small White Onion, grated
1-2 cloves of Garlic, grated/minced
1 tbsp Tomato Puree (Tomato Paste in US)
1 tbsp Olive Oil
1 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Sugar, or to taste
1/4 tsp Salt, or to taste
1/8 tsp Black Pepper, or to taste
1/4 tsp Chilli Flakes, or to taste (optional)

Instructions

Heat 1 tbsp olive oil in a medium pot over low-medium heat. Add grated onion & garlic and fry until they just begin to brown (careful, garlic burns quickly and goes bitter). Add 1 tbsp tomato puree and fry for a few mins.
Pour in tomatoes, then swill out the can with a little water and pour that in too. Add 1 tsp oregano, 1/2 tsp basil and sugar and 1/4 tsp salt, black pepper and chilli flakes (optional). Give it a good stir and bring to boil. Immediately reduce heat to low and simmer with the lid on (slanted to allow some steam to escape) for 30-40mins, or until thick and no longer watery, stirring occasionally.
If the sauce thickens too much just add water in 1 tbsp at a time to thin out. If the sauce is still watery just continue simmering on low with the lid off. Taste for seasoning and adjust accordingly. Blitz until smooth if you prefer!

Video

Notes

a) Plum Tomatoes - Plum tomatoes are best because they're slightly richer/sweeter than regular chopped tomatoes. Just dice them up in the can with a knife. If you don't have plum tomatoes you can sub chopped tomatoes or tomato passata (pureed/crushed tomatoes) just adjust the sugar accordingly. A can of good quality plum tomatoes still best though.

b) Frying Tomato Puree - This is an important step. By frying the puree it takes the 'bite' out of the puree and sweetens/caramelizes it. Just a couple of minutes will make the difference. Deglaze the pot with the tomato juices as necessary.

c) Consistency - Some recipes suggest simmering for hours (literally) and other suggest you don't even need to cook it. I like somewhere in between. I believe 30-40mins develops the flavours enough, and also thickens the sauce (with the lid leaning off) to a good consistency. You're looking for somewhere between tomato paste/puree and tomato sauce. See video for guidance.

d) Chunky or Smooth? - I like mine more of a thick, chunky and rustic style. Gives it a bit more character and a bit more texture. However, feel free to either pulse in a blender or use a hand mixer to blitz until your desired texture.

e) Storing - You can cool and tightly store in the fridge for 3-4days (must cool first and ensure lid is clean or more likely to go off). Or, you can freeze and defrost in the fridge when needed.

f) How much does this make? - It's about 1 1/4 cups (300g). It's down to preference how much you want on your pizzas, but I usually make this with 4 small pizzas or 2 large.

g) Calories - based on all ingredients listed then divided by 4

Nutrition