The Best Homemade Pizza Sauce
A simple, flavorful homemade pizza sauce made with crushed tomatoes, garlic, basil, olive oil, and a touch of sugar.
Servings: 8 servings
Ingredients
Ingredients
- Mesh splatter screenoptional but nice to have
- 1/4 cupolive oil
- 4 clovesgarlicpressed or minced
- 128- ounce* can crushed tomatoes*
- 8 fresh basil leavesthinly sliced OR 1 1/2 teaspoons dried basil
- 1/2 teaspoon 2 g sugar
Instructions
Instructions
- Place a large pot on the stove and add ¼ cup olive oil. Heat over medium until the oil shimmers (not smoking). Have the mesh splatter screen nearby if you plan to use it.
- Add the 4 cloves garlic (pressed or minced) to the hot oil. Stir and cook until the garlic is fragrant and just beginning to brown, about 30 seconds to 1 minute. Do not let the garlic burn.
- Carefully add the entire 128-ounce can crushed tomatoes to the pot (the oil may sizzle and splash). If using, place the mesh splatter screen over the pot as you add them. Add ½ teaspoon sugar and the basil (either 8 fresh basil leaves thinly sliced or 1½ teaspoons dried basil). Stir to combine.
- Increase heat briefly to bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer.
- Simmer uncovered for 20–30 minutes, stirring occasionally, until the sauce has thickened and reduced slightly to your desired consistency. (Note: starting with a 128-ounce can will not reduce to 1½ cups.)
- Remove the pot from the heat and let the sauce sit a few minutes before using or storing. Adjust consistency by simmering longer if you want it thicker.
Equipment
- Large Pot
- Mesh splatter screen
Notes
Notes
*Or two 14-ounce cans.
*If you'd like to use diced or whole tomatoes, pulse them in your food processor or with an immersion blender until they're
mostly pureed with some small pieces of tomato still intact, like a not-too-chunky salsa
.
*If your sauce is making a mess, you can turn the heat down slightly and add a couple minutes to the cooking time, or if you have one, use a mesh splatter screen to keep your stove clean.
*Or two 14-ounce cans.
*If you'd like to use diced or whole tomatoes, pulse them in your food processor or with an immersion blender until they're
mostly pureed with some small pieces of tomato still intact, like a not-too-chunky salsa
.
*If your sauce is making a mess, you can turn the heat down slightly and add a couple minutes to the cooking time, or if you have one, use a mesh splatter screen to keep your stove clean.