This is the best homemade pizza sauce. It’s bright and tangy and so easy to make!
Happy Wednesday! Long time no see. Since Monday was a holiday here in the US, I took the day off posting and put that time to good use, watching the visiting (early?) spring lambs gallivant around the fields near my house, hanging out with my horse, and binging British crime dramas on Netflix like the oldest auld. In short, my three-day weekend was great. How was yours?
Today I’m sharing my favorite homemade pizza sauce, AKA The Best Homemade Pizza Sauce.
I never use the phrase “the best” in my recipe titles because how do you decide which version of a recipe is best? Is it the perfectly delicious recipe you use all the time, or is it the slightly better-tasting version that has so many extra steps that you made it once and never again, or is it the version you grab pre-made at the store that gives you a night off cooking?
BUT, this sauce is the only homemade pizza sauce I use in my kitchen because it’s easiest, tastes the best, and it freezes, so nights I don’t feel like cooking, I can grab a jar out of the freezer, defrost it in some warm water, spread it on a bagel, top with cheese, and have a quick and easy pizza dinner.
So I’m breaking my no “the best” recipe titles rule because this sauce really is the best.
This recipe is so good that I’ve actually shared it before as part of my Margherita Pizza recipe (if you haven’t tried that recipe you absolutely should. It’s homemade pizza as good as it gets).
Buuuut, I’m sharing this sauce as its own stand-alone recipe today for a couple of reasons. One, some people (like my sister who begs me to make that Margherita Pizza for her every time she visits) just don’t want to mess around with making pizza dough, so they are totally missing out on this easy peasy sauce.
And two, I’ve been using this sauce in recipes left and right the last couple of months, and I wanted an easier way to share it. (Spoiler, one of those recipes involves naan and will be on the blog next Monday!!)
So, what’s so great about this sauce? Well it’s amazing. It’s SO tangy and just a tiiiiny bit sweet and garlicky and perfect. It packs a ton of flavor, so when you use it on pizza or in calzone it doesn’t get lost under all that cheese or dough.
It’s also dead simple to make. You just take a can of whole tomatoes (San Marzano if you have the choice), puree them in a blender or food processor (or shove an immersion blender in the can and call it done), and then simmer for 20 to 30 minutes in a big pot with garlic, olive oil, basil, and a sprinkle of sugar.
When it’s done, I guarantee you, you will want to eat this sauce with a spoon. If you don’t eat it all first, the recipe makes about 1 and 1/2 cups of sauce which is enough for two medium-sized pizzas, four naan pizzas, or about 12 pizza bagel halves.
The sauce you don’t use can be frozen for up to 3 months, though you’ll probably just want to defrost it and use it on another pizza tomorrow…
The Best Homemade Pizza Sauce
- 1 28-ounce* can whole tomatoes preferably San Marzano
- 1/4 cup olive oil
- 4 cloves large garlic pressed or minced
- 8 fresh basil leaves thinly sliced
- 1/2 teaspoon sugar
- Using a blender, food processor, or immersion blender in the can, pulse the tomatoes until mostly pureed with some small pieces of tomato still intact, like a not-too-chunky salsa.
- Heat oil in a large pot over medium heat (the pot is going to seem much too big, but this sauce likes to splatter and the larger pot will cut down on cooking time). Add garlic and cook until browned and fragrant, about 30 seconds. Add pureed tomatoes (the oil will sizzle and splash when you add tomatoes, so do so carefully), sugar, and basil. Stir and bring to a simmer.
- Simmer uncovered* for 20-30 minutes (your cooking time will very greatly depending on the size of your pot and type of tomatoes), stirring occasionally, until sauce is thickened and has reduced down to about 1 1/2 cups.
Slightly adapted from Epicurious
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