Yesterday Kelly shared our recipe for calzones, today I pizza sauce for you. I have to admit I have just recently started to make my own pizza sauce. I would die before I’d use a jar of “spaghetti sauce” so I don’t know why I thought it was ok to use jarred pizza sauce. There is really no justification, no excuses for not making my own sauce. It is as easy as can be. No more jarred or canned pizza sauce for me!
I don’t know what pizza sauce really is. To me the difference between pizza sauce and marinara sauce is that pizza sauce should be thicker and more heavily seasoned. I like my pizza sauce to be garlic-y and a little spicy. If you do not like your sauce spicy then do not add the crushed red pepper flakes. If you like your pizza sauce extra spicy then use 1 tablespoon of crushed red pepper flakes. This sauce was beyond easy. I even had enough leftovers to make 2 additional servings, which is now in my freezer just waiting for the next pizza night. If you are picky about your pizza sauce (me) then I hope you give this one a try!
Here is what you’ll need + olive oil
Saute the garlic and oil until fragrant
Add the tomatoes and tomato paste
Add the crushed red pepper flakes and Italian seasoning
Bring to a boil and allow to simmer for 45 minutes. Break up any large chunks of tomatoes,
There is no going back now.
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 28 oz can whole tomatoes, I like to use San Marzano
- 3 oz tomato paste
- 1/2 tbsp crushed red pepper flakes
- 1/2 tbsp tablespoon Italian seasoning
Sauté garlic and oil in a large saucepan until fragrant.Do not burn the garlic. Add the whole tomatoes and juice, tomato paste, Italianseasoning and crushed red pepper flakes. Bring to a boil and simmer on low for45 minutes uncovered. Stir often. By now the tomatoes should have broken downquite a bit. If there are any large chunks of tomatoes break them up with awooden spoon. Taste the sauce and adjust seasonings as needed. If it tastesacidic add 1 tablespoon of sugar.