Prep Time10 minutes
Cook Time20 minutes
Pizzas
DifficultyEasy
Ingredients
- 135g San Marzano tomatoes (preferably whole peeled)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- 1/8 teaspoon red pepper flakes
- 1 teaspoon sugar
Instructions
- 1Heat olive oil in a medium saucepan over medium heat
- 2Add minced garlic and cook for 1-2 minutes until fragrant but not browned
- 3Add San Marzano tomatoes, breaking them up with a wooden spoon
- 4Season with salt, pepper, oregano, basil, and red pepper flakes
- 5Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally
- 6If using whole tomatoes, continue breaking them down as they cook
- 7Taste and adjust seasoning - add sugar if the sauce is too acidic
- 8Cook until the sauce has thickened and reduced by about 1/3
- 9Remove from heat and let cool slightly before using
- 10Use immediately on your pizza or store in an airtight container in the refrigerator for up to 5 days
Chef's Tips
San Marzano tomatoes are the gold standard for pizza sauce - they have the perfect balance of sweetness and acidity
Don't overcook the garlic - it should be fragrant but not browned to avoid bitterness
The sauce will thicken as it cooks - aim for a consistency that spreads easily but doesn't run off the pizza
Taste and adjust seasoning throughout the cooking process
If you can't find San Marzano tomatoes, use the best quality canned tomatoes available
Nutrition Information
Per pizza
Calories180 cal
Protein2g
Carbohydrates10g
Fat14g
* Values are a rough guide and may differ depending on ingredients used