Pizza Tomato Sauce
A simple from-scratch tomato sauce for your homemade pizza. I like my tomato sauce rustic and actually looking like it came from tomatoes. But the great thing about this recipe is that if you prefer it a bit smoother, you just give it a little bit more time!
The next step for your homemade pizza
If you manage to find some really lovely tomatoes for this, it will be so fragrant and lovely that it will really elevate your pizza and be an integral part of a super flavourful homemade pizza, instead of just a boring, expected, standard tomato sauce. I love keeping a bit of texture to the tomatoes, but if you are used to a really smooth base, all you need to do is give it a bit more time (and you can even use an immersion blender if you like), and it will do the job! This recipe makes plenty to save some for the future - but feel free to double, triple or quadruple the recipe for a big batch and freeze for the future. A brilliant thing to have at the ready for an even quicker homemade pizza!
Homemade Pizza Sauce
Makes enough for 4 pizzas plus some leftover!
Cook time: 15-20 minutes | Cool down time: 10 minutes | Total time: 25-30 minutes
Ingredients
500g small tomatoes (cherry, plum, pomodoro…)
3 tbsp olive oil
5 tbsp tomato puree
A handful of fresh (or frozen) basil, finely chopped
A pinch of oregano
A pinch of salt and pepper
Optional additions: A splash of ketchup and/or bbq sauce (use up if you have some leftover at the bottom of a bottle!)
Over gentle heat in a saucepan, add the olive oil and tomatoes. Put a lid on and let it cook for 5-10 minutes on low heat (stirring occasionally to avoid any sticking). When the tomatoes have gone soft, use a masher (or immersion blender if you prefer it really smooth) and mash up the tomatoes to make a sauce. Mix in tomato puree, basil, oregano and salt and pepper, and any additions (like some leftover ketchup or bbq sauce). Let it keep cooking on low heat for another 5-10 minutes until it thickens (it will thicken a bit more after it cools down).
Turn the heat off and put the pan aside (if you’re wanting to use it on your pizza asap and you need the sauce to cool down quicker, pour it into a bowl). Let it cool down before you put it on your pizza or put it in your fridge or freezer for future use!
Tip: if you feel like the sauce is a bit too thin (this can really vary depending on the tomatoes you use), you can thicken it with a bit of potato flour, rice flour or similar, or simply cook it for longer to reduce it further.
I’d love to see your pizza sauces, your final pizzas and of course know what toppings you chose! Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it, or email me a photo!
