Can be prepared in 45 minutes or less, but requires additional unattended time.
Ingredients
Makes about 2 1/2 cups
In a large non-reactive saucepan bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduces to about 2 1/2 cups. Season sauce with salt and cool to room temperature. (Sauce keeps, covered and chilled, 5 days.)
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Reviews (82)
Back to TopA variation of this will bring it more into line with the Neapolitan school of pizza making: leave out the olive oil, and do NOT cook it. This can be avoided by getting whole San Marzano tomatoes that are canned in purée, as opposed to tomato juice like most stuff produced stateside. Blend with a few short pulses with about 8g of sea salt, and you'll have a much fresher tasting pizza sauce.
Anonymous
Utah
9/11/2016
Do not be deceived by the simplicity of this recipe. You don't need more than this for a good pizza sauce. It's tasty as is; though I modify it this way: reduce the oil to about 2 tablespoons, Put the oil in a saucepan with a few crushed & chopped cloves of garlic and a few pinches of dried oregano. Let all that heat up for 30-45 seconds (no longer or you risk burning the spices) and add a can of whole San Marzano tomatoes, crushing them up as you go. I let it simmer for at least 30 minutes, go longer if you can. As it simmers, I add about a tablespoon of sugar, a teaspoon of salt, a few grinds of fresh black pepper, and a squeeze of imported double concentrated tomato paste. (Based on other recipes I have read, I might try adding some finely chopped onion into the oil next time i make this.)
spitfyre
West Orange, NJ
8/9/2013
I don't get it. Tomatoes and olive oil? Seriously? That's not sauce. That's...tomatoes and olive oil. Maybe add come basil, salt, pepper, oregano, garlic.
thebigkick
Austin, Texas
1/22/2013
Made this for years but then came across this deep dish pizza recipe. http://www.foodnetwork.com/recipes/emeril-lagasse/chicago-style-deep-dish-pizzas-recipe/index.html Was not crazy about the whole deep dish thing but the sauce is now my go to. Sorry about the cross linking to that other site but all is fair in the kitchen.
cmacfido
Silver Spring, MD
9/1/2012
EXCELLENT! Added 2 frozen "blobs" of tomato paste (3 T.), 2 large cloves garlic, fresh oregano, red pepper, basil, thyme. Used immersion blender to smooth it out and had leftovers. Froze in muffin tins for future quick pizza "blobs". Unbelievably good leftover flavor AS WELL AS on the pizza itself. Made a GREAT 5 STAR carb-less cauliflower pizza crust too. Whole family of men & boys LOVED it!!!
sallynosnews
seattle, wa
12/13/2011
This is the perfect canvas for creating your own taste. I like to chop up a couple of cloves of garlic, add fresh oregano, a pinch of sugar, a pinch of crushed red pepper flakes, and let it simmer for a couple of hours (if I can). I will salt to taste towards the end of simmering.
Anonymous
burbank, ca
12/6/2010
How about adding salt, pepper, and your seasoning of preference. Basil, oregano, or an Italian blend. This recipe is just tomatoes and oil, how uninteresting.
pdewitt
8/16/2010
This is by far the best homemade pizza sauce I have ever tasted, I did add a couple of garlic cloves,pinch of sugar and some Italian herbs. It was super easy to make. Will be a staple in my recipe box.
jacklyn71
Blandford, Ma
3/25/2010
This is the yummiest pizza sauce and so easy to make! I sauteed some garlic and added fresh oregano, red pepper, salt and a little balsamic to kick up the flavor. So good on french bread style pizza.
Anonymous
Denver, CO
2/18/2010
Kind of boring as written, even with Italian seasoned tomatos. It is a good base recipe, and is quite good with the addition of a pinch of sugar and garlic.
tishaslyon
2/3/2010
This was so easy to make and it tasted great. I also added sugar as another reviewer suggested and some Italian seasoning.
Anonymous
Sacramento, CA
1/18/2010
Excellent sauce, the absolute best I've ever tated! I only added oregano and a little garlic to the initial recipe. The flavor is that of a sweet, fresh roasted tomato.
cooknfun
Grafton, WI
1/13/2010
i had a good 2 cups worth of tomatos i'd grown on my apartment balcony. this was great as an alternative to eating them whole. i took the advice from the person who added the sugar and it turned out great. i used nothing but fresh market mozzerella and pepperoni to top it with.
MissLauren123
8/31/2009
it's great how basic this recipe is. you can add whatever else you want and make it your own
MissLauren123
Kitchener, ON
8/31/2009
Made this with Williams Sonoma pizza dough recipe. Used the "00" flour, imported from Italy. Added 2 cloves fresh garlic, sliced, to the sauce and a pinch of red pepper flakes. All 3 kids raved. My son said it was the best pizza he had ever eaten. This is a good one!
mlh0568
buffalo, ny
8/9/2009
