Are you making your pizza at home from scratch, but using only puréed 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.
I am not using the terms »the best XX you ever had« or »this is the best XX and you will never use anything else« a lot here on the blog. I might say in an article »it’s super delicious« or »you will love it«, but that’s about it. No clickbait terms or titles. Unless it is reeeeeaaaally necessary.
Until (IDK) several years ago, I used plain tomato passata as a base for my homemade pizza, like many others do. It was fine. Sometimes I added some dried oregano as well and thought »how fancy«. Today I only use my homemade pizza sauce aka. »The best pizza sauce EVER«. If you use it once, you will never want anything else on top of your pizza!
Making the sauce is not complicated, nor are the ingredients really »special« – it’s the combination that makes the sauce 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 pizza topping – except sweet ones, probably.
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 thing about it – 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 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 here! Tomorrow I might have another »BEST EVER« recipe for you. Who knows.
INGREDIENTS / ZUTATEN
(for 2 glasses)
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. black pepper, ground
(für 2 Gläser)
2 EL Olivenöl
4 Knoblauchzehen, gehackt
100g Tomatenmark*
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
1. 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.
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.
1. Das Öl und den gehackten Knoblauch in einen mittelgroßen Topf geben und bei mittlerer Hitzezufuhr leicht anrösten (aber nicht verbrennen). Das Tomatenmark zugeben und anschwitzen lassen. Die pürierten Tomaten, Zucker und Gewürze dazugeben und verrühren. Bei geringer Hitzezufuhr für etwa 30 Minuten köcheln lassen. Vom Herd nehmen und abkühlen lassen. Als Tomatensoße für Pizza oder als Dip-Soße verwenden. Im Kühlschrank lagern oder für bis zu 3 Monate einfrieren.
Hinweis: Wer kein Knoblauch-Fan ist, kann den geschälten Knoblauch einfach nur leicht zerdrücken und dann anrösten und so im Rezept verwenden – nachdem die Sauce fertig gekocht ist, kann man ihn einfach wieder entfernen.
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Here is a version of the recipe you can print easily.
Print
Best Pizza Sauce EVER!
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 00:40
- Yield: 2 1x
- Category: Homemade Stuff
- Method: -
- Cuisine: Italy
- Diet: Vegetarian
Description
Every good pizza needs a good base: the perfect pizza sauce! Let me introduce you to the (only) sauce you will use from now on…
Ingredients
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. black pepper, ground
Instructions
1. 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.
Notes
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.
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No way Jose! First of all, there is no singular best pizza sauce! Different types require different sauce. This one is very thick and has sugar in it, it is best for a ny style pie. My fave sauce for ny style or Detroit is crushed DiNapoli with Evoo, salt and oregano. I use SMT San Marzano for pies that need a lighter sauce. Like neopolitan or sacilian usually with some Calabrian chili thrown in..
Haha.. ok ok ;)
Everybody likes something different of course – for me, it’s the best pizza sauce I ever made. And believe me, I made a lot of pizza sauce already ;)
I use the same sauce for “regular” pizza and “deep dish”, but If you say there is a difference, I believe you…
Cheers, Marc
It is definitely the best, thanks! Will be my staple pizza sauce from now on.
Happy to hear! :D
Cheers, Marc
Is the brown sugar really necessary for this? Trying to eliminate any added sugars in my current diet. Thank you!
It balances a bit the acidity of the tomatoes – you can leave it out if you want to. no problem.
cheers,
marc
Hi there, thanks for there recipe, it’s great!
Just curious, what do you use to combat the splattering when it bubbles when you’re preparing it?
Thanks!
John
Hi.
What about a lid for the pot? ;)
Cheers
Marc
This pizza sauce is amazing. My favorite! How long does it keep in the fridge?
I would say 3 days at the most – frozen much longer.
Cheers
Marc
This is a a great recipe!! So tasty and yet so easy to follow. This is now my go to pizza sauce recipe. Homemade pizza had never been better
Regards from South Africa.
I discovered this recipe about a year ago, and is now the only pizza sauce recipe I will ever use. A lid is definately required to save me from extra cleaning of the cooker. I freeze this up in a plastic takeaway tub and then when frozen cut a quarter off each time we make pizza. Perfect.