Pizza sauce
- Esther Clark
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makes 4-6 pizzas
Easy
Prep: 5 mins
Cook: 50 mins
A star rating of 4.7 out of 5.121 ratingsRate
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Our rich tomato pizza sauce is achieved by cooking it over a low heat until thickened and glossy. It's easy to make and is perfect for pizza night.
Freezable
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Esther's tips for making the perfect pizza sauce:
- I sometimes like to blitz the sauce with a stick blender for an extra smooth finish, but you can leave it chunky if you prefer a rustic texture.
- This sauce keeps well in the fridge for up to a week, or you could make a double batch and freeze it in portions. It defrosts quickly, making homemade pizza much easier on busy weeknights.
- For an extra burst of freshness, I stir in the chopped basil right at the end of cooking – it really lifts the flavour.
- This sauce isn't just for pizza. I also use it as a dipping sauce for garlic bread, spoon it through pasta for a quick meal or spread it over toasted ciabatta before adding cheese and grilling.
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 small onion
finely chopped
-
1 fat garlic clove
crushed
-
2 x 400g cans chopped tomatoes
-
3 tbsp tomato purée
-
1 bay leaf
-
2 tbsp dried oregano
-
2 tsp brown sugar
-
1 small bunch basil
finely chopped
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Nutrition: per serving (4)
-
kcal120
-
fat6g
low
-
saturates1g
-
carbs12g
-
sugars11g
-
fibre3g
-
protein3g
-
salt0.04g
low
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Method
-
step 1
Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further min. Tip in the tomatoes and purée along with the bay, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender, otherwise leave as is.
-
step 2
Stir the basil into the sauce. The sauce will cover 4-6 large pizza bases. Keeps well in the fridge for 1 week or stored in a container in the freezer.
Esther Clark
Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes
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A star rating of 4.7 out of 5.121 ratings
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