This is it. By popular demand, I’m posting my go-to recipe for pizza sauce. The spices are typical, but the addition of red wine vinegar is what you may have been missing in your own sauce. If you use a lot of garlic, I recommend you sautée it first – too much raw garlic can be unpleasant, especially if it has passed its prime.
The sauce can be prepared ahead of time. It should be cool when applied to the pizza crust – you don’t want your pizzas to rise prematurely, especially if they won’t be going immediately into the oven.
And speaking of crust – I know some of you have been waiting a long time for that recipe. Rest assured I haven’t forgotten: the dough method will be posted later this month – finally!
Update: See here for sourdough pizza crust.
- Preparation Time
15 minutes - Serves
Lots - Difficulty
Easy
Ingredients
- 1 can (796 ml) crushed tomatoes
- 2-5 cloves fresh garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper, freshly ground
- salt to taste (teaspoon or less)
- 1-2 teaspoons sugar (optional)
Instructions
- Mince or press garlic. Use a small-medium saucepan to sautée briefly in just enough olive oil. Stop as soon as it smells pungent.
- Add crushed tomatoes and continue to heat on a low setting.
- Add basil, oregano, black pepper, and red wine vinegar.
- Add salt according to your preference – a teaspoon or less is sufficient.
- Taste the sauce once it’s had time to warm thoroughly. If it is too acidic, you can add 1 or 2 teaspoons of sugar.
