Perfect Pizza Sauce Guide (Print Version)
# Ingredients:
01 -
3 garlic cloves, minced
02 -
1 teaspoon of sugar
03 -
A pinch of crushed red pepper flakes
04 -
1 tablespoon of olive oil
05 -
1 teaspoon of oregano
06 -
1/2 teaspoon of onion powder or one halved medium onion
07 -
1 teaspoon of dried basil or a fresh basil twig
08 -
1 bottle (24 oz / 680 ml) of tomato passata or a 24 oz (800g) can of whole San Marzano tomatoes
# Instructions:
01 -
Slice the garlic finely.
02 -
Pour olive oil into a big pot and heat it over medium-low. Add the garlic and stir it for about half a minute.
03 -
Mix in the tomato passata and stir until it’s blended well.
04 -
Mix in the oregano, sugar, basil (dried or fresh), red pepper flakes, and onion powder. Turn up the heat until it boils, then lower it to simmer for 15–20 minutes until it thickens.
05 -
Fish out the basil twig and throw it away.
06 -
Sprinkle in some salt and pepper to your liking. Let the sauce cool completely before adding it to a pizza base.
# Notes:
01 -
San Marzano tomatoes from a can are more liquidy than tomato passata, so expect to cook them for 30–45 minutes.
02 -
If you’re using whole tomatoes, toss half an onion into the pot and cook for longer. Skip the onion if you only simmer for 15 minutes.
03 -
This makes roughly 2 1/4 cups—good for three medium pizzas.