This simple tomato sauce is quick to throw together and uses ingredients that I keep on hand. I love the minimal prep work, and it has great flavor. Once you’ve tried this recipe, you’ll think twice before reaching for that next jar of sauce.
I found this recipe when searching for a good red sauce for pizza, but I’ve also had it in lasagna and it was great! I often make this sauce on the weekend for pizza then use any sauce I have leftover for pasta later in the week.
Tomato Sauce for Pizza (and Pasta)
Prep Time: 5 minutes
Cook Time: 20-30 minutes
14 oz. San Marzano Tomatoes (5-6 tomatoes with their juices), crushed
1 tsp. Sugar
1/4 tsp. Salt
1 clove Garlic, minced
1 tsp. Olive Oil
1/4 tsp. Ground Pepper
1/4 tsp. Dried Basil
1. Ideally, on the morning you’re making this sauce, mix the sugar and salt into the tomatoes and store in the refrigerator. If you forget to do this early (which I usually do), just do it as soon as you remember, even if it’s not until you’re gathering your ingredients. The longer the tomatoes sit seasoned, the better the flavor.
2. Put the olive oil and garlic in a skillet and heat over medium-low heat. Adding the garlic and oil to the pan when it’s cool will infuse the olive oil with garlic flavor as it heats. The garlic should begin to bubble (see below).
3. Once the garlic is bubbling, add your crushed tomatoes, pepper, and basil then increase the heat to medium. Bring the sauce to a boil then reduce heat to a simmer.
4. Reduce sauce to desired consistency. I usually use this for pizza, so I prefer a thicker sauce (which usually takes ~10-15 minutes). If you’re using it for pasta, you probably want to cook it less time to keep the sauce a bit thinner.
Now, serve the sauce with pasta or spoon it onto our Thick Crust Pizza Dough and top with your favorite toppings. If you have extra sauce, store it in the refrigerator and use within a week. I use this sauce to make Sausage and Ricotta Pizza… yum!!