For years, my family and I bought pizza from our local pizzeria. They have the best homemade pizza sauce recipe that I have ever tasted, even till date. But, when we moved to new house, the drive to my favorite pizzeria became a journey. One day, I summoned the courage to ask Alessandro for this recipe. Bold, I know! Believe or not, that evening I was making Alessandro’s yummy pizza sauce.He deserves credit for this, not me. If you are ever in the Katy, Texas area, do visit Italian Pizza and Pasta.
Since mastering this homemade pizza sauce recipe, I have made it over 100 times. No kidding. One little confession, I use it as a pasta sauce as well. Every person who has tasted this sauce raves about it. I have shared this homemade pizza sauce recipe with some family and friends and now I want to share it with you as well…with Alessandro’s permission of course.
I love that you can make a big batch of my homemade pizza sauce recipe, use what you need and save the rest for later. It will keep in the refrigerator with preservatives for up to 2 weeks. I am sure you will need a pizza dough to go with that pizza. Do not fret, I got you. See my easy homemade pizza dough for an amazing pizza crust. Need to learn the basics of pizza-making? I have you covered in my how to make pizza post.
Easy Homemade Pizza Sauce
A slightly sweet tomato sauce suitable for homemade pizza and pasta recipes.
- 2 cans whole peeled tomatoes 28-ounces each
- 2 tbsp extra-virgin olive oil
- 4 medium cloves garlic finely chopped
- 2 tsp dried oregano
- 2 tbsp unsalted butter
- Kosher salt
- 2 tsp dry basil
- 2 medium yellow onion peeled and split in half
- 1/4 tsp red pepper flakes
- 2 teaspoon sugar
Using a food processor, puree the tomatoes till slightly chunky, but not completely smooth. Set tomatoes aside.
In a medium saucepan, melt butter in oil over medium-low heat until combined. Add the spices: garlic, pepper flakes, oregano, basil and pinch of salt. Continue to cook for another 5 minutes. Stir frequently.
Add tomatoes, onion halves, and sugar. Simmer over low heat, stirring occasionally, until reduced by 1/2, about 1 hour.
Discard onions and adjust for salt. Cool and refrigerate in Tupperware for up to 2 weeks.
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Hey, I'm Neema. A mom, wife and self-proclaimed foodie. Lately, I've seen such a HUGE upward trend in blogging. Without hesitation, I decided to pack all my knowledge of parenting, recipes and more in this tiny little site.Learn more
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