Pizza Sauce with Fennel
Elevate your homemade pizza game with this rich and aromatic Pizza Sauce with Fennel. This easy-to-make sauce combines the hearty robustness of canned crushed tomatoes with the bold, slightly sweet flavor of fennel seeds, creating a uniquely delicious base for your pizza creations. Infused with garlic, dried herbs like oregano and basil, and a hint of sugar for balance, this sauce simmers to perfection in just 20 minutes. The optional addition of crushed red pepper flakes adds a gentle kick, while fresh parsley provides a bright finish. Whether you prefer a chunky texture or a silky smooth blend, this versatile sauce pairs beautifully with any pizza topping. Quick to prepare and bursting with flavor, it’s a must-try recipe for pizza night!
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Recipe Information
Ingredients
- 28 oz Canned crushed tomatoes
- 3 tbsp Tomato paste
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 tsp Fennel seeds
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Salt
- 1 tsp Sugar
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.25 cup Water
- 1 tbsp Fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a medium-sized saucepan over medium heat.
Add the minced garlic and fennel seeds to the pan and sauté for 1-2 minutes, until fragrant but not browned.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the canned crushed tomatoes, water, dried oregano, dried basil, salt, sugar, and crushed red pepper flakes (if using). Mix well to combine.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially with a lid, leaving a small gap for steam to escape, and let the sauce simmer for 15-20 minutes. Stir occasionally to prevent sticking.
Taste the sauce and adjust the seasoning if needed, adding additional salt or sugar to balance the flavors.
Remove the sauce from heat and stir in the optional freshly chopped parsley for added freshness.
Allow the sauce to cool slightly before using it on your pizza. If a smoother sauce is desired, use an immersion blender or transfer the sauce to a blender and puree until your preferred consistency is reached.
Store any leftover sauce in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 43.4 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3251 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
