I love to make pizza. It’s so much fun and cool to make with kids, adults, teens, everyone! It’s a lovely activity and the result is so so tasty. Truth be told though a good pizza is made with good ingredients and this pizza sauce is honestly super intense and rich. You can freeze it for a rainy (or sunny) day.
This recipe is good for 4 large pizzas or 6-8 medium pizzas. Remember to not add toooo much sauce because it’s really intense and we don’t want it to cover up the other flavours. And of course if you need it here’s my pizza recipe as well. You can freeze this recipe for up to 3 months perfectly.
I often get asked why I don’t use sugar in my tomato sauces. First of all for this recipe we’re browning the onions a bit so there’s sweetness there. Second, you’re going to use canned tomatoes or super ripe tomatoes (the kind you wouldn’t use in a salad) which are also sweet. The chance of you having an acidic sauce that needs sugar increases the less ripe your tomatoes are.
For me the yummiest thing about this sauces is the flavour the oven gives it. Going into an oven at this high temperature makes the flavour intensify. The sauce will also get caramelized which is something you cannot achieve on a pan. This is what really makes this pizza sauce something special.
- 1 tbsp olive oil
- 200 g sliced onion
- 3 garlic cloves minced, chopped, grated or grated
- 10 canned tomatoes or 10 extra ripe plum tomatoes + 2 tbsp tomato paste
- 1 tsp dried oregano
- Salt and pepper to taste
- Place olive oil and onion on a pan over medium heat.
- Cook the onions while stirring every once in a white until they turn translucent and then let them become golden as well. Don't turn the heat up or the onions will not cook through and you'll get a strong onion flavour in your sauce.
- Add the garlic (and the tomato paste as well if you'll be using fresh tomatoes) and stir for one minute as they cook.
- Add the canned tomatoes (whole) or the fresh tomatoes (peeled and cut in 4) and let them release liquid. Let it boil until there's little liquid on the pan.
- If your pan can go in the oven, then it goes straight into a preheated oven at 250C / 480F for 15-20min or until you see that it's caramelizing on top and there's nearly no liquid left. If your pan cannot go in the oven then transfer the contents to a baking dish or tray first.
- Remove the sauce from the pan and blend until smooth. Adjust the level of salt and pepper and done!