The circuit is revealed, how professionals prepare tomato sauce for pizza! Want to learn? Let’s cook. If you like to cook pizza at home, on homemade dough, then you should not buy sauce for it in the supermarket. Making pizza sauce at home is as easy as boiling eggs.
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This recipe is incredibly easy to prepare, and at the same time it has a nice rich taste. It will add flavor to your pizza, just like in a chic Italian pizzeria…
Why is it better to make sauce at home? Manufacturers of ketchup and sauces must manufacture their products with preservatives. To keep it longer. And this, in turn, negatively affects the taste. Which leads to the addition of artificial flavors.
You and I will prepare a delicious pizza sauce, also using flavorings and preservatives – exclusively natural. Which, on the contrary, adds flavor to our dishes.
Pizza sauce ingredients
Let’s start with tomatoes, for this sauce we need juicy tomatoes, such as Bella Rosa or bobcat. In order not to complicate things, you need to choose tomatoes that are suitable for the production of tomato juice.
Accordingly, the flavorings will be garlic, olive oil and dried oregano. And sea salt will act as a preservative.
For cooking, we will need convenient utensils: a blender bowl, a food processor or a saucepan, and a blender. The recipe is elementary, mix the ingredients and beat with a blender.
The finished product can be stored for 1–2 weeks in the refrigerator, or you can divide it into ziplock bags and put it in the freezer.
Pizza sauce recipe
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Pizza tomato sauce
Want to make pizza sauce like a pro? It's easy, you don't need to cook anything. Pizza sauce has a rich tomato flavor. And much better than those sold in the store.
- Crushed tomatoes – 800 gr. (28 oz)
- Garlic – 2 cloves, pressed or finely grated
- Extra virgin Olive oil – 1 tbsp. l.
- Sea salt – 1/2 tbsp. l.
- Dried oregano – 1/2 tsp.
We take the bowl of a food processor or blender. We squeeze the garlic or rub it on a fine grater. Shallowly chop the tomatoes, not forgetting to remove the stem. Add the rest of the ingredients. Beat until smooth.
Transfer to a convenient container, cover with a lid, and send to the refrigerator for 4–5 hours. In this way, let the sauce infuse.
The sauce can be stored in the refrigerator for 1–2 weeks, but why not, if you prepare it fresh, it takes 10 minutes.
You can use both fresh and canned tomatoes for this recipe. In the first case, it is better to choose acidic varieties so that the taste is not fresh. If there are no tomatoes at hand, you can take ready-made pasta. The effect, of course, is not the same, but still, with some effort, the result will be quite decent.
Serving Size12 servings
Amount Per Serving Calories 32Total Fat 1gSaturated Fat 1gSodium 378mgCarbohydrates 5gFiber 1gSugar 3gProtein 1g
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