Every great pizza has to start with a great sauce. There is no way around it, the sauce is essential. This is my go to pizza sauce and never ever fails to taste great. I have played around with making pizza sauce using different recipes with both the cooked and non cooked method. Hands down, this is the best one I have come up with. So next time you are about to make a pizza, don't go for a the jar sauce, give this a try and it might just become your new favourite as well!
Today, we have a little look into the making of the sauce. As this sauce is so darn good, I thought it a good idea to ensure it is done right.
First of all, please make sure you cook the onions over a slow heat and for a while. This will give them a sweetness that will come out in the flavour of the sauce later on. Rushing the cooking time on the onions will give you a bitter sauce. We want a great a sauce. Also while cooking the onions, if you notice they are sticking to the pan, just add a small splash of water and give them a stir. This will help with the further caramelizing of the onions and giving you the end result you are looking for.
Tomatoes contain quite a lot of liquid, and we want to make sure it is pretty much all evaporated before we transfer the sauce to a blender. This will take up to 30 minutes. You are looking for a thick and rich sauce. If you blend the sauce too early, you will end up with a runny pizza sauce. A good test is to run a wooden spoon through the middle of the sauce, if a line appears and slowly disappears with a little liquid, your sauce is good to blend. If not, keep cooking it for a further few minutes.
Once blended, this sauce can be stored in a glass jar in the fridge for up to two weeks. It might seems a lot of work for pizza sauce, but it is really is worth the effort. You can easily double or triple the batch if you are looking to make a lot of pizzas.
Yesterday, when I made this for probably the hundredth time, I ended up with lots left over because we only did a few mini pizzas. If you have leftovers and don't know what to do with them. add it to a pasta sauce or pour it directly over pasta. Trust me, that works as well as is pretty darn tasty. There isn't a whole lot of difference between this sauce and my classic Marinara Sauce anyway. The Marinara Sauce contains herbs, whereas this pizza sauce just has added salt and pepper.
Serves: Sauce for 4 large pizzas / Prep time: 15 minutes / Cook time: 50 minutes
1 large can of whole or crushed tomatoes
1/2 onion, roughly chopped
2 garlic cloves
1 tablespoon olive oil
Salt and pepper to taste
In a medium saucepan, add oil, garlic and onion. Cook over medium to high heat for about 5 minutes, stirring regularly. Reduce heat to medium low and continue to cook the onions for a further 15 minutes or until they are golden and soft. Stirring occasionally so they do not stick or burn. Add the can of tomatoes with a touch of salt and pepper. Increase heat to medium-high and keep uncovered. Leave it to simmer for 20-30 minutes, stirring occasionally. You want most of the juice to evaporate otherwise you will have a runny sauce. The idea is to have a thick and rich one. Once the juice has evaporated, transfer tomato mixture to the blender and mix until you have a smooth sauce. Store in a glass jar in the fridge until ready to use. Will keep for up to two weeks in the fridge.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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