Best Classic Pizza Sauce Recipes

Classic Pizza Sauce image

Provided by sjcarello

Time 5m

Yield 2 9" Round Pizzas

Number Of Ingredients 7

28 ounces ground peeled tomatoes
1 1/2 tablespoons sugar
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon dried oregano
1/8 teaspoon black pepper
2 tablespoons olive oil

Steps:

Open can and combine ingredients and stir until completely mixed.
If using Toppings on your pizza, you can go lighter on the sauce, but I can typically get two (2) 9" round pizzas or one (1) large rectangular sheet tray when making a Red Pizza.

Nutrition Facts : Calories 246.3, Fat 14.4, SaturatedFat 2, Sodium 3511.7, Carbohydrate 29.1, Fiber 5.6, Sugar 20.1, Protein 4.4

Classic Pizza Sauce - Pressure Cooker image

Provided by KateL

Categories Sauces

Time 1h

Yield 4 cups

Number Of Ingredients 8

1/4 cup garlic, chopped (50g)
1/2 cup olive oil (100g)
28 ounces crushed tomatoes (794g of San Marzano or 6-in-1 Tomato Sauce)
extra virgin olive oil, to taste
salt, to taste
1/4 teaspoon red pepper flakes (optional)
2 anchovies, pureed (optional)
3 tablespoons fresh basil, chopped (optional)

Steps:

Mince garlic in a food processor for best results.
Fry garlic in olive oil until the garlic turns golden brown, but do not let get medium brown or burn. Might take about 5 minutes. (The Italians like to saute garlic on low to prevent browning.).
Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here.
Pressure cook at a gauge pressure of 1 bar/15 psi for 45 minutes. Start timing when full pressure is reached. (For electric pressure cooker, use low pressure.).
Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.).
Season the sauce to taste with extra-virgin olive oil and/or salt.
This keeps for up to 5 days when refrigerated or up to 6 months when frozen.

Nutrition Facts : Calories 314.9, Fat 27.6, SaturatedFat 3.8, Sodium 263.9, Carbohydrate 17.3, Fiber 4, Sugar 0.1, Protein 3.8

CLASSIC PIZZA SAUCE image

Yield 4 cups sauce

Number Of Ingredients 12

3 tablespoons Olive Oil
1 small onion, peeled, finely chopped
2 cloves garlic, peeled, minced
14 oz. can italian plum tomatoes and their juice
1 (6 oz) can tomato paste
1 cup water
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh thyme or 1/2 - 1 teaspoon dried thyme
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 teaspoons sugar
1 teaspoon salt
1 teaspoon red wine vinegar

Steps:

Pour oil into a large, heavy skillet over medium heat. When hot, add onions and saute until transparent. Stir in garlic; continue to cook, stirring until garlic is soft bur not brown. Add tomatoes and their juice. Cook, breaking up tomatoes with tip of wooden spoon or spatula, until liquid begins to simmer. Stir in tomato paste and water. Add basil, thyme, oregano, sugar and salt. Bring to boil, then reduce heat and simmer, stirring occasionally, 35-45 minutes, until sauce is very thick. Stir in vinegar. Taste and adjust seasonings.