pizza sauce

No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this faithful and perfectly calibrated recipe for the sauce.

New York-Style Pizza Sauce Recipe

tomatoes

olive oil

unsalted butter

garlic,

oregano

red pepper flakes

Kosher salt

(6-inch) basil

onion,

sugar

Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Simplicity at its finest, our super easy, no-nonsense Classic Pizza Sauce creates the perfect complement for layering up your pizza toppings of choice.Made using a stovetop (hob) rather than in your Ooni, this recipe is an excerpt from our new cookbook,&nbsp;Ooni: Cooking with Fire. “Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavor of your&nbsp;Classic Pizza Dough&nbsp;base,” says Ooni CEO Kristian Tapaninaho. Choosing good quality tomatoes will make a difference to the flavor of your sauce - we like to go for canned San Marzano tomatoes, which are the traditional choice for Neapolitan pizzas.

Classic Pizza Sauce

garlic cloves, crushed

(800 grams) canned whole plum tomatoes (we like San Marzano)

salt

basil leaves, roughly chopped

black pepper

Place the oil in a pan over a medium heat. When warm, add the garlic and fry until softened but not brown.

Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.

Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until the flavor has deepened and the sauce has thickened slightly.

This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.

Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes with a sweet and tangy barbecue kick.

Barbecue Pizza Sauce Recipe

onion

garlic (about 2 medium cloves)

tomato sauce

dark brown sugar

tomato paste

honey

apple cider vinegar

molasses

yellow mustard

Worcestershire sauce

salt and black pepper

Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. 

Stir in tomato sauce, brown sugar, tomato paste, honey, cider vinegar, molasses, mustard, Worcestershire sauce, and oregano. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 20 minutes, stirring occasionally.

Using an immersion blender, or transferring to a regular blender, puree sauce until smooth. Use on pizza the same day, or transfer to a jar and store in refrigerator for up to two weeks.

The perfect pizza sauce made with tomato paste and other simple ingredients!

Perfect Pizza Sauce With Tomato Paste

tomato paste (organic if possible)

tsp salt

thyme

garlic powder

tsp white vinegar

Put all ingredients in a bowl and stir...

Put all ingredients in a bowl and stir to combine.

Put it on your pizza with your other...

Put it on your pizza with your other toppings and bake.

Enjoy!

This recipe is published here on SE with the permission of Cook's Illustrated and originally appeared in the magazine's January/February 2011 issue (subscription required). For home cooks with little pizza experience, it's one of the easiest and surefire pizza recipes we've tried.

Cook's Illustrated's Thin-Crust Pizza Recipe

For the dough:

bread

yeast

water

vegetable oil,

table salt

For the sauce:

(28-ounce) can whole peeled tomatoes, drained and liquid discarded

red wine vinegar

garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

For the cheese:

Parmesan cheese (about 1/2 cup)

milk mozzarella, shredded (about 2 cups; see note)

For the dough: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

For the sauce: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.

To bake the pizza: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.

Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

The best easy pizza sauce! Once you try this super simple, perfectly delicious recipe you&#039;ll never look back! Basic ingredients, quick method and it&#039;s packed with fresh flavor.Makes nearly 2 cups (enough for 2 - 3 pizzas depending on how much sauce you like).

Pizza Sauce

Tbsp extra virgin olive oil

tsp minced garlic

(15 oz) can crushed tomatoes

basil

tsp dried oregano ((or 1 1/2 Tbsp chopped fresh))

Salt and black pepper

Heat olive oil in a medium saucepan over medium heat.

Add garlic and saute 10 seconds, then add tomato paste and stir garlic in.

Cook and stir for 1 minute, spreading paste along bottom of pan and stirring while cooking.

Remove from heat, stir in crushed tomatoes, oregano, fresh basil and season with salt and pepper to taste.* If using as a dip then heat sauce through.

Spread over pizza dough or store in the fridge up to 5 days or freeze up to 3 months.

<p>This creamy garlic pizza sauce is a delicious, flavorful base for my favorite pizzas, pastas and chicken and sausage dishes.</p>

Garlic Pizza Sauce

(2 tsp) garlic, minced

Tbsp All Purpose flour

Italian seasoning

tsp pepper

half and half

Tbsp Parmesan cheese

In a small saucepan over medium-low heat, place the olive oil and the minced garlic. Cook for 1-2 minutes, whisking constantly so the garlic doesn&#8217;t brown. Add the Italian seasoning, salt and pepper and stir.

Sprinkle in the flour and whisk quickly until it is a thick paste. Let cook and bubble for another 1-2 minutes.

Stir in the half and half 1/2 c. at a time, whisking constantly. Add the Parmesan cheese and stir, then turn the heat to low and let simmer 5-10 minutes to thicken. Serve warm or refrigerate in an airtight container for up to 5-7 days until ready to use.

Thank you so much!   I will be trying this.   I have a tomato allergy and have been wanting some meatloaf but didn't know what to substitute the tomato sauce with.  Thanks so much!

I will be trying this tomorrow! Husband &amp; I love dill.  Best part for me no tomatoes.  Thanks.

I am alergic to tomatoes and this is perfect

Thanks for this delightful change from traditional pizza sauce.  I use pita that is getting old as mini pizza crusts, and this works beautifully.  Toppings are whatever leftovers I have in the frig.  Tonight, it was a slice of grilled checken chopped up, some sprinkles og cooked turkey sausage, fresh spinach, a couple of mushrooms sauteed, sliced olives, cooked onion slice.

Made dill pickle pizza with this sauce tonight and it was delicious! Thanks for posting it! #covidcooking

Looks interesting!!! Gonna try this, quarantine has me bored 😑 as heck!!  Pickles! Cheese! Gotta 💕 this!

Hi Sarah, I love your garlic pizza sauce. Please, may I know what does ~  1 1/2 c. half and half mean??
Going to try this recipe soon, thank you very much

We use this recipe for mushroom/onion pizzas

We made pizza at home tonight and I was tasked with making the garlic sauce for it. This recipe is amazing and it comes together very much like white gravy if you're familiar with that. I didn't have half and half so I substituted with just a cup of whole milk and it turned out great.

How to make a homemade pizza sauce recipe that’s sure to make pizzas taste so much better! This sauce is quick and easy to make, freezes well, and has zero mystery ingredients. 

The Best Homemade Pizza Sauce

onions

garlic, pressed

TOMATOES: Pour the tomatoes into a large bowl...

TOMATOES: Pour the tomatoes into a large bowl and using your hands, kitchen shears, or an immersion blender, break the tomatoes down so that they’re chunky but not completely liquid.

AROMATICS: In a medium saucepan placed over medium...

AROMATICS: In a medium saucepan placed over medium heat, heat the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow them to cook for 3-4 minutes, stirring frequently so nothing sticks or burns. Add garlic and continue to cook for another 30 seconds to a minute.

SIMMER: Add the prepared tomatoes along with the...

SIMMER: Add the prepared tomatoes along with the sugar and salt. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired. If you like a more concentrated tomato flavor you can continue to simmer the sauce for up to 15 more minutes. Ue the sauce for pizzas immediately or allow to come to room temperature before storing in containers. 

These Homemade Pizza Pockets are SO easy to make using store bought pizza dough and your favorite toppings - plus you can freeze them to enjoy anytime!

Super Easy Homemade Pizza Pockets

store bought pizza dough

mozzarella cheese (grated)

pepperoni (I used turkey pepperoni)

mushrooms (sliced)

green pepper (diced)

red onion, diced

Preheat oven to 425 F.

Roll out pizza dough until it is about 1/2 an inch thick. Cut into rectangles that will easily fold over. On one half of the rectangle, spread a bit of sauce, cheese and toppings, leaving space around the edges for the dough to touch together. NOTE: you only want about 1 tbsp per topping (eg 1 tbsp mushrooms, 1 tbsp green pepper, etc.)

Seal all edges, using a bit of water if necessary. Bake on a parchment lined baking sheet for 20 minutes until dough is crisp and golden. Wait 5 minutes before eating - they will be hot!

TO FREEZE: You can also freeze pizza pockets for up to 3 months. If freezing, make sure to freeze them after you have baked them in separate freezer bags, and then microwave for 1-2 minutes to thaw. Place paper towel over pizza pocket and then microwave another 1-2 min to completely heat through. You can also freeze raw, then bake for 30-40 minutes from frozen for fresh pizza pockets.

https://www.youtube.com/watch?v=RJTBJG4-HCs

These Homemade Pizza Pockets are SO easy to make using store bought pizza dough and your favorite toppings - plus you can freeze them to enjoy anytime!

• About 252 calories/10 freestyle points per serving •

PRINT RECIPE: https://thegirlonbloor.com/freezer-friendly-homemade-pizza-pockets/

Homemade Pizza Pockets

3 cloves, chopped

(28 oz/796 ml) plum tomatoes

In a saucepan, soften the garlic in the oil. Crush the tomatoes with your hands and add to the saucepan along with the remaining ingredients. Simmer gently, uncovered, for about 20 minutes.

C'est bon avec les tomates Italiennes . Mais d'autres variétées ?
Et les épices des variantes incontournables ou pas ?
Dans la catégorie  (  LA  MEILLEUR )  ou pas ?
Je suis tané du goût des sauces en boîte avec en surplus les aditifs '' CHIMIQUES ''  AJD

Oui les conserves de tomates Mutti sont chez IGA

Et en plus pas besoin d’ajouter de sucre, les conserves Mutti sont douces et aucunement acides.

Bien d’accord avec Michel J, les conserve de tomates italiennes Mutti sont exceptionnelles. Mais je connais ces conserves que j’ai trouvé en France, est qu’il y en a des conserves de tomates Mutti au Québec ????

On aime beaucoup. Rien à changer sinon que j’ai ajouté un peu de poivre.

Un peu trop acide, il faut ajouter un minimum de sucre pour couper l’acidité.

Je l'ai fait congeler, mais quand je l'ai décongelée, elle était très liquide.  Quelle est la raison et que devrais-je faire la prochaine fois? Merci!

Je voudrais mettre cette sauce en conserve soit à l’eau bouillante ou à l’autoclave. Est-ce possible? Merci

Excellente et super simple!!  Personnellement, j'ai pris une boîte de tomates ordinaire en dés de laquelle j'ai retiré environ 1/2 tasse de jus au préalable et ça a très bien fait la job.

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

This recipe makes about 2 cups or 16 oz of pizza sauce. I typically use 1/2 cup per 10-12&quot; pizza.

Homemade Pizza Sauce (Easy, No-Cook!)

14.5 oz canned diced tomatoes or fire roasted tomatoes (undrained (411 grams))

oz tomato paste ((170 grams))

extra virgin olive oil

garlic

sea salt

¼ teaspoon ground black pepper (freshly ground)

red pepper flakes (optional)

Combine all ingredients in food processor or blender.

Pulse 15 times or until mixture is smooth.

Use immediately or store in an airtight container to use later.

https://embed.mediavine.com/videos/lmgbgrilbpvaymm02g0j

An incredibly simple, no-cook, homemade pizza sauce recipe! It literally takes less than five minutes to make this easy sauce for your homemade pizza!

You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano

Tomato sauce

onions, chopped

tomato purée

Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.

Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

Creamy Garlic Pizza Sauce is a delicious alternative to standard tomato based pizza sauce. This is a rich, white sauce, with lots of garlic flavor.

Creamy Garlic Pizza Sauce

tbsp butter

tbsp all purpose flour

tsp black pepper

tsp dried, oregano

milk

parmesan cheese

Over medium low heat, melt butter in a medium sized saucepan. Then add in your minced garlic and saute in the butter for about a minute.

Whisk in the flour and all the spices and cook this thick flour mixture for another minute. Then slowly pour in the milk, while whisking, until you reach your desired thickness. It may be slightly lumpy at first, but as you continue to whisk the sauce,  the lumps break down and become well incorporated in the sauce.

Once the sauce is thickened and lumps have dissolved, remove the saucepan from the heat and stir in the parmesan cheese.

You can use this immeditately or store in an airtight container in the refrigerator until you are ready to use it.

This Alfredo inspired white pizza sauce is incredibly easy to make, tastes fantastic and is packed with garlic and cheese flavors.

Creamy garlic white pizza sauce

& 1/2 tbsp butter

garlic cloves

& 1/2 tbsp flour

parmesan

cream cheese

Salt and pepper

In a medium sauce pan over medium heat melt the butter then add in the minced garlic and cook for 1. Add in the flour and whisk rapidly to form a thick paste. Continue cooking it for a few minutes will stirring it around with a spatula.

Slowly add in the milk, while continuously whisking. When you&#039;ve added all the milk cook for a few more minutes until the mixture thickens slightly. Remove the sauce pan from the heat then add in the grated parmesan, cream cheese, and the salt and pepper to taste. Stir until combined and spread over your pizza or use it as a dip for your breadsticks.

The best and easiest Italian pizza sauce recipe.

Best Pizza Sauce Recipe (No Cook, Authentic Italian Style)

tomatoes tomatoes

tsp sea salt

Pour the can of tomatoes into a bowl....

Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears.

Add the rest of the ingredients and mix...

Add the rest of the ingredients and mix well. Taste for salt and add if needed. (Don't add a lot of sauce to the pizza dough; you don't want to drown it.)

This Homemade Pizza Sauce comes together with just a few ingredients in the blender and adds the perfect flavor to your homemade pizza. You probably already have the ingredients waiting in your pantry! &nbsp;

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