This simple recipe allows you to create a basic, homemade sauce with pizzeria quality flavor in less than 30 minutes. For this recipe, we use canned tomatoes as this is the easiest way to get consistent results every time. Fresh tomatoes are great but finding truly ripe tomatoes year-round can be difficult. Also, the moisture content of fresh tomatoes can vary greatly, leaving some sauces made with fresh tomatoes thin regardless of how much you reduce it. Adding tomato paste is the only option to thicken the sauce and this will often cause the sauce to have an overcooked tomato flavor. We recommend using Red Gold Petite Diced Tomatoes for this recipe to achieve the best and most consistent flavor every time.
Ingredients
Yield: Approximately 15 ounces of sauce. Enough for one 10″ deep dish or 2-3 thin crust pizzas.
% |
Weight* |
Volume |
|
| Olive Oil | 28 grams | 2 tablespoons | |
| Sweet or Vidalia Onion | 125 g | 1/2 onion | |
| Tomatoes, canned, diced | 28oz can | ||
| - - OR - - | |||
| Tomatoes, fresh roma, diced | 30oz/840g | 10 tomatoes | |
| Salt | 1/2 teaspoon | ||
| Oregano | 1/2 teaspoon | ||
| Fresh Black Pepper | 1/4 teaspoon |
Directions
- Add olive oil to medium-sized pan.
- Dice half of onion (either Sweet or Vidalia). Add to pan with a pinch of salt. Saute over medium-high heat, with constant agitation until lightly browned (see below).
- Drain excess liquid from canned tomatoes into separate container.
- Add tomatoes, salt, black pepper and oregano.
- Cook on medium-high heat, stirring every minute for about 10 minutes. Remove from heat and let cool for 15 minutes.
- Puree cooled sauce with a stick mixer, food processor or blender. Leave just a little texture to the sauce if you like. Also don’t blend more than necessary as it breaks the seeds releasing a bitter flavor, just a few quick pulses.
Tip
Photos
Drizzle olive oil in pan.
Add diced sweet onions and a pinch of salt. Saute over medium-high heat until cooked with bits of browning.
Sautéed sweet onions.
Add tomatoes, salt, black pepper and oregano.
Cook on medium-high heat, stirring every minute for about 10 minutes. Remove from heat and let cool for 15 minutes.
Puree with a stick mixer, food processor or blender. Leave just a little texture to the sauce.
Your sauce is ready for applying to your pie. This recipe works great on any pizza using a tomato sauce; Chicago deep dish, New York style, neapolitan or a flat bread and can be made in less than 30 minutes for a quick and healthy homemade pizza sauce!
