Tomato Basil Pizza Sauce
Elevate your homemade pizza night with this rich and flavorful Tomato Basil Pizza Sauce, crafted from ripe Roma tomatoes and a medley of aromatic ingredients. This recipe combines the freshness of blanched and peeled tomatoes with the depth of sautéed onions, garlic, and a hint of tomato paste, creating a balanced base that’s lightly sweetened with sugar and seasoned with oregano and optional red pepper flakes for a subtle kick. Fresh basil leaves add a burst of vibrant herbaceousness right at the end, while the optional blending step ensures a silky smooth texture if desired. Ready in just 45 minutes, this sauce is perfect for spreading over homemade pizza dough or as a dipping sauce for your favorite crust. With its all-natural ingredients and freezer-friendly convenience, this pizza sauce is a must-have for pizza lovers looking to add a homemade touch to their meals!
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Recipe Information
Ingredients
- 8 pcs ripe Roma tomatoes (about 2 pounds)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 pcs garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes (optional)
- 10 pcs fresh basil leaves
- 0.25 cup water
Instructions
Start by blanching the tomatoes. Bring a large pot of water to a boil. Cut a small 'X' on the bottom of each tomato and place them in the boiling water for 30-60 seconds until the skins loosen.
Remove the tomatoes from the water with a slotted spoon and let them cool slightly. Peel off the skins, cut the tomatoes in half, and remove the seeds. Finely chop the tomatoes and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Stir in the tomato paste and cook for 1 minute to caramelize slightly. Then add the chopped tomatoes, sugar, salt, oregano, and crushed red pepper flakes (if using). Stir well to combine.
Pour in the water and bring the mixture to a simmer. Reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally, until the sauce thickens.
Chop the fresh basil leaves and stir them into the sauce during the last 5 minutes of cooking.
Remove the pan from the heat and let the sauce cool slightly. Use an immersion blender or transfer the sauce to a blender to puree until smooth (optional, for a smoother texture).
Taste and adjust seasoning if needed. Let the sauce cool completely before spreading on pizza dough.
Store any leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 104.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 8491 mg | 181% | |
*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.
