Jul 27, 2008

Pizza Sauce

Filed under: Italian Food,Pizza,Recipes,sauces — Tags: , , , , , , , , — Kay @ 11:13 pm

Pizza sauce is controversial. So many different ways of cooking it, so many different preferences. I like mine cooked and balanced – not too acidic, not too sweet, not with one ingredient being overpowering, just a perfect balance between flavors that makes everything come together. Pizza sauce makes or breaks a good home made pizza.

It took me so long, with so much tweaking, to find a sauce that was just right for me. I really like this one. Usually cook it in bulk (not this time, so just double or triple the amounts if you do want to cook more) and toss it in the freezer in separate portions. Two heaped tablespoons is enough for one large pizza for me.


1 can crushed tomatoes
1 can tomato paste
2 cloves minced garlic (or 1 large clove)
Fresh basil
2.5 tsp sugar
Small onion, minced finely
1 tbsp olive oil
2 tsp dried oregano
1/4 tsp curry powder
1/4 tsp paprika powder
Pinch of chili powder
1 tsp salt (or more or less)
pepper to taste


Every Italian (almost every) sauce should have fresh basil in it, so pretty and green and it smells so good. I even own a perfume that has basil in it! But I digress. Just grab a good handful and give it a quick wash. Not too much basil, though, the flavors should blend in.

Drizzle the oil in a hot skillet and sautee the onions and garlic until translucent, should take about 5 minutes. Make sure they don’t turn brown. Then add the remaining ingredients, except the basil and chili powder. Simmer the pizza sauce for about 20 minutes. Pizza sauces vary in consistency, but I like mine velvety and not too thick. So during simmering, make sure to check the sauce every now and then to see if it needs some water.

After 15 minutes you add chili powder. I always wait until this point because I use extremely hot chili powder and it would be easy to make the sauce too spicy if I add it before simmering. Because of the strength of the powder I only use a pinch – I literally mean a pinch, got these cute measuring spoons that have “Dash, Pinch and Smidgen” on them. What can I say, I’ve Americanized :)

Now also add the fresh basil and stir. Smell it! So good.

Feel free to omit this step, but I personally prefer a homogenized pizza sauce, so I give it a good spin in the food processor.

Tonight …. that here *points up* will turn into this here *points down*.

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    1. 1

      Heel erg bedankt voor dit heerlijke recept. Vanavond nog gemaakt en het resultaat was geweldig. Je hebt gelijk, voor een goede pizza is een lekkere saus erg belangrijk. Ik heb de helft van het zout vervangen door sojasaus, ook erg lekker… Ook complimenten voor de smaakvolle foto’s!

      Eelke on Jul 14, 2009 @ 10:02 pm Reply
    2. 2

      This is an AMAZING sauce!

      gelato521 on Sep 16, 2009 @ 4:34 am Reply

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