Are you making your pizza at home from the scratch, but using only pureed tomato as a base for your pizza toppings? Hmm…. well, I guess we have to have a little chat. There are better things to make your homemade pizza even better! If you tried this homemade pizza sauce once, you will never use anything else. Pretty sure about that :P
I am not using the terms “the best XX you ever had” or “this is the best XX and you never will use anything else” a lot. I might say “it’s super delicious” or “you will love it”, but that’s it. No click-bait terms or titles.
Unless it is necessary :P
Until… idk… several years ago, I also used plain tomato passata as a base for my homemade pizza. It was fine. Sometimes I added some oregano as well and thought “how fancy” ;) Today I only use my homemade pizza sauce aka. “the best pizza sauce EVER”. If you used it once, you will never want anything else!
Making the sauce is not complicated nor are the ingredients really “special” – it’s the combination that makes it so good. Some fresh garlic, tomato paste, tomato passata, some fresh basil and other herbs and spices… all cooked for a short time make the best sauce you can imagine for your pizza. It’s basically good to go with any topping – except sweet ones probably :P Besides pizza, you can also use it as a sauce for your spaghetti, a dip for chicken fingers, french fries or mozzarella sticks… so good! The best: you can make a bigger batch and freeze the sauce for months. Saves a lot of time and the sauce will always taste as if you made it that day ;)
If you are craving for pizza now, you might want to take a look at this pizza recipe I have with meatballs and mushrooms. That one works perfectly with this sauce!
Tomorrow I might have another “BEST EVER” recipe for you… who knows ;)
INGREDIENTS / ZUTATEN
2 tbsp. olive oil
4 cloves garlic, chopped
3.5 oz. (100g) tomato paste
25 oz. (700g) tomato passata
1 tsp. brown sugar
6-8 fresh basil leaves, chopped finely
2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground black pepper
2 EL Olivenöl
4 Knoblauchzehen, gehackt
700g Tomaten Passata
1 TL brauner Zucker
6-8 frische Basilikumblätter, fein gehackt
2 TL getrockneter Oregano
1/4 TL Salz
1/4 TL Schwarzer Pfeffer, gemahlen
DIRECTIONS / ZUBEREITUNG
Note: If you are not a big fan of garlic, just peel it, crush it with the palm of your hand or the back of a spoon and add it to the pot, fry until brown and fragrant – continue with the recipe, but remove the garlic cloves when the sauce is done cooking.
Hinweis: Wer kein Knoblauch-Fan ist, kann den geschälten Knoblauch einfach nur leicht zerdrücken und dann anrösten und so im Rezept verwenden – nachdem die Soße fertig gekocht ist, kann man ihn einfach wieder entfernen.
Here is a version of the recipe you can print easily.
- 2 tbsp. olive oil
- 4 cloves garlic, chopped
- 3.5 oz. (100g) tomato paste
- 25 oz. (700g) tomato passata
- 1 tsp. brown sugar
- 6-8 fresh basil leaves, chopped finely
- 2 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- Add the oil and chopped garlic to a medium sized pot and fry until browned and fragrant (but not burned). Add the tomato paste and fry as well for a moment. Add the tomato passata, sugar, herbs, and spices and mix. Let simmer over medium-low heat for about 30 minutes. Take off the heat and let cool down. Use as pizza topping or dipping sauce. Store in the fridge or freeze up to 3 months.
- If you are not a big fan of garlic, just peel it, crush it with the palm of your hand or the back of a spoon and add it to the pot, fry until brown and fragrant – continue with the recipe, but remove the garlic cloves when the sauce is done cooking.