Amazing Pizza Sauce

Intro: Amazing Pizza Sauce

In this instructable I will show you how to make pizza sauce. This homemade pizza sauce recipe is awesome! A friend of mine has been making homemade pizza dough and sauce for over 20 years, and taught me how to make both. Below I will add a link to the instructable I have on how to make homemade pizza dough from scratch. This sauce is easy to make and super yummy, if I can make it you can make it! Let's get started.

Don't forget to follow me and check out my other instructables. :)

If you have any questions or comments leave them down below and I will get back to you as soon as I can.

Link to homemade pizza dough: https://www.instructables.com/id/Amazing-Homemade-...

Follow the easy steps below or watch the video tutorial or do both. :)

STEP 1: Ingredients/Tools

You can print the recipe here on my website.

Pizza Sauce Ingredients:

• 1 - 28 ounce can crushed tomatoes in sauce/puree (800g)
• 1 - 28 ounce can of whole peeled tomatoes in sauce/juice (san marzano style if you can find it) (800g)
• 2 tsp. parmesan cheese (10g)
• 1 tsp. of white granulated sugar (5g)
• 1/2 tsp. of ground black pepper (3g)
• 1/2 tsp. of Italian seasoning (3g)
• 1/2 tsp. Fennel seeds
• 1/2 tsp. of Oregano
• 6 to 8 fresh basil leaves, finely chopped
• 1/4 cup minced onion (about half a medium sized onion)
• 3 cloves of minced garlic
• 4 Tbsp. extra virgin olive oil (60mL)

Tools:

• Blender or very large food processor
• saucepan
• spatula

STEP 2: Tomatoes

First let's take a blender and add in our can of tomato chunks. Next let's take the whole peeled tomatoes from the other can and squeeze each tomato getting all the juices out, then break up the whole tomato in your hand as well. This is especially important to do if you don't have a blender or food processor. Then add in the rest of the juice/sauce from the can.

STEP 3: Spice and Blend

Next let's add in all of our spices, the sugar, salt, black pepper, Italian seasonings, fennel, and oregano. Put the lid on and blend until nice and smooth. Or if you are using a large bowl and hand crank, then do that.

STEP 4: Saute Onion and Garlic

Next let's take a large pot and set the burner to medium heat. Then add in your extra virgin olive oil. After the oil heats up, add the onions and the garlic, and cook them for a few minutes, stirring occasionally.

STEP 5: Pour and Blend

Next pour in the tomato mixture and stir to blend it in with the oil and onions and garlic.

STEP 6: Taste and Cook

Next give it a little taste. You may want to add in an additional tsp. of salt and maybe a tsp. of garlic powder. Next stir occasionally and bring the sauce to a boil. You will see bubbles emerging from the top of the sauce. Once that happens turn the heat down to medium low and let the sauce simmer for about 15 minutes. Stir the sauce occasionally. After the 15 minutes, turn the heat off and let the sauce cool before using it on your pizza. It makes enough for about 8 to 10 pizzas depending on how much sauce you use for each pizza. Enjoy!

Again, here is the link to the homemade pizza dough: https://www.instructables.com/id/Amazing-Homemade-Pizza-Dough/

STEP 7: Video Tutorial

Go here to print the recipe.

Now check out those steps in action by watching the video tutorial:

Comments

[kaisersuzuki]

Thanks for the recipe. You mention that one may want to add an additional amount of salt after tasting, I would suggest definitely adding a baseline amount of salt. The recipe calls for none. Salt is most certainly required, unless you are serving pizzas to folks with doctor prescribed abstenance from it.

[In The Kitchen With Matt]

Yes salt is always good. Of course it depends on how salty the canned tomatoes are that you buy. But yes I always add in more salt.

[garycr57]

"8-10 pizzas" are a LOT of pizzas. My wife and I only eat two or three. Can the sauce be frozen? Will freezing affect the taste?

[In The Kitchen With Matt]

Yep you can freeze the sauce. Or use it with pasta, like you can have pizzas one night and then make a big batch of pasta a few nights later. If you don't freeze it, the sauce will last about a week in the fridge, maybe two weeks.

[t.rohner]

Hi Matt
I'm also a pizza lover and maker. In Naples, it's only tomatoes and nothing else (in terms of sauce) on a Margherita.
I also make mine quite similar to yours, but i add a little lemon juice and zest for the freshness.

[In The Kitchen With Matt]

Hello! Thanks for the comment. :) Great idea with the lemon juice and zest! I think in the video I mention if you have fresh sweet tomatoes then you can use those, but we can't find them here in Arizona at the store. We usually only have a few kinds of tomatoes available fresh, haha.

[ww4ever]

Thanks so much for the recipe, looks great!!!!!!!!!!

[In The Kitchen With Matt]

You are very welcome! :)

[Wild-Bill]

When it comes to canned Tomatoes, if it doesn't come from Italy then it is packed with salt, I believe, in the attempt to be other than tasteless. In Canada they are not hard to find but they are much more expensive. I use sun dried tomatoes in my pizza sauce which rightfully would be called Sun Dried Tomato-Walnut Pesto with Italian tomato paste for colour an Chipotle for zing and generous amount of garlic for savoury.

[In The Kitchen With Matt]

Yeah in the video I mention the guy that taught me this recipe uses canned tomatoes imported from Italy, which cost about 3 times as much, haha.

[Wild-Bill]

I figured out in my life that it is worth buying the best food I can afford and that is probably why I use Sun Dried Tomatoes in my pizza sauce, or should I say pesto, as they are grown until they a ripe with a really lovely intense flavour. I also grow and sometimes can my own tomatoes which are as good if not better than canned tomatoes from Italy. I purchase Organic Italian canned tomatoes for less than 3 times what I would pay for the same brand with canned Canadian tomatoes. There is a import store in the next town that sells San Marzano canned tomatoes, if I remember correctly, at close to $6cnd a can. No, I have never purchased them. I started using Italian canned tomatoes when someone pointed out to me how much more salt is used in Canadian canned tomatoes. When I cook with them, I feel, Italian canned tomatoes really makes a difference in the end product. Cheers.

[In The Kitchen With Matt]

In the video I mention using San Marzano brand canned tomatoes. haha. Funny that you mentioned them. They are definitely a good brand. The guy that taught me always uses that brand, for both the whole peeled tomatoes and the crushed tomatoes. They are around $3 to $4 US at my supermarket. Which actually is not too bad when you consider it will make enough sauce for about 8 to 10 pizzas.

[Aaaecm]

Great recipe. Also well executed Instructable. I had to make a batch as soon as I saw the instructable. The only change I made was to add anchovy paste. I love anchovies. Thank you for posting.

[In The Kitchen With Matt]

Thank you! I really appreciate! Anchovies eh? haha, I haven't been able to develop a taste for them. haha. You are so very welcome! You should try out the homemade pizza dough as well. :)

[SteveSi]

I do a similar thing but I find tinned tomatoes are too acidic. I use a jar of Passata instead - it is much smoother and richer. I also use Passata instead of tinned tomatoes in chilli con carne and spag bol too - MUCH better - try it!

[In The Kitchen With Matt]

I don't think I can buy Passata at my grocery store, but will certainly try it next time, if I can find it. :)

[ak08820]

"Next let's take the whole peeled tomatoes from the other can and squeeze each tomato getting all the juices out, then break up the whole tomato in your hand as well." Is this really necessary if you are using a blender or processor? Why use whole tomatoes and not just 2 cans of chopped tomatoes?

[In The Kitchen With Matt]

Sorry, yeah I mention in the video that it really isn't necessary to do that if you are using a blender. :) You certainly could, just use 2 cans of chopped tomatoes. Although the whole peeled tomatoes I think add a bit extra to it. But the taste difference is probably minimal.

[GTO3x2]

Awesome. I was just thinking about this this the other day.

[In The Kitchen With Matt]

Thanks! :)