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  • Pizza Sauce Recipe | How To Make Pizza Sauce

    Pizza Sauce Recipe: Want restaurant-quality pizza at home? Start with this deliciously fresh, hearty and chunky pizza sauce recipe that is an explosion of awesome flavours. Superb taste, and so easy to make at home!

    Are you being robbed of your money and authentic flavours by bland store-bought pizza sauce? Or always having to order pizza from one of the pizza restaurant chains, instead of making it at home easily? Our chunky and spicy pizza sauce recipe will set you up to experience the true flavours of great pizza without draining your wallet.

    This easy pizza sauce recipe is full of robust, rustic, and hearty flavours and can be made quickly with little effort. Our recipe uses tomato puree (made fresh at home) seasoned with garlic, red chillies, thyme, black pepper, white wine, and fresh basil leaves, and cooked till thick, chunky, and flavourful. This pizza sauce (a delicious variant of arrabbiata sauce) can be used not only for making the best pizzas, but also as an amazing sauce for pastas and as a base to make many other pasta recipes. The perfect multi-purpose home-made pizza sauce that can be made ahead, stored in the freezer, and pulled out anytime for a quick effortless meal.

    We doubt you will ever use store-bought pizza sauce again once you get a taste of our fresh home-made sauce. Watch our step by step pizza sauce recipe video to learn how to make the best pizza sauce at home with our easy recipe, which includes a list of all ingredients, detailed cooking method, prep time, and cook time.

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  • RECIPE

    INGREDIENTS

    1 kilogram tomato, scored on top, blanched, peeled and chopped
    1 tablespoon olive oil, extra-virgin
    1 tablespoon butter
    5 clove garlic, finely chopped
    2 dried red chillies, finely chopped
    1/2 teaspoon thyme, dried
    1 tablespoon white wine
    1 1/4 teaspoon salt, or to taste
    2 teaspoon black pepper powder
    1 tablespoon tomato ketchup
    1 small handful basil leaves
    1 teaspoon sugar

    COOKING METHOD

    1. Use a sharp knife to score a small X on the top of each tomato. Blanch in boiling water for about 1 minute, remove, and plunge into ice-water to stop tomatoes from cooking. Once cool enough to handle, peel off the skin. Chop tomatoes roughly, removing seeds, but saving any juices. Set aside.
       
    2. Place a heavy skillet or frying pan over high heat and add oil. Once hot, spoon in butter; stir and melt. When the butter stops foaming, add garlic and stir. Toss in red chilies, stirring to combine. Add thyme and stir again. Once the garlic has colored slightly, pour in white wine to deglaze the pan. The wine will come to a boil and evaporate.
       
    3. Tip in blanched chopped tomatoes and stir to combine. Bring to a boil, reduce heat to medium, cover and simmer for 15 to 20 minutes, stirring occasionally. Toss in salt, pepper, tomato ketchup and fresh basil leaves. Stir to combine; cook for another 3 – 5 minutes. Add sugar and stir well, cook for two minutes and remove from heat.
       
    4. Spread on pizza dough / base as required, and proceed with other ingredients to make pizza.

      Cook’s Note: If not using immediately, allow to cool, and place in an airtight container in the freezer for up to 1 month.

      Note that this makes a hearty, chunky, slightly spicy pizza sauce. Run it in a blender if you like a smoother sauce.
       

    Makes 12 medium pizzas

    Serves: 8

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