Pizza Sauce
Pizza sauce is a must have in everyone’s fridge. I love making pizza sauce at home. It is so easy & quick to make and tastes so fresh and yum! Personally, my husband & I are not fans of bottled pizza sauce because it is too watery with not much flavour. This sauce is thick & rich and trust me, it will add so much flavour to your Pizza night! You can use this sauce for pizzas, flatbreads, sandwiches & so much more, it really is versatile. It stays well in the fridge for 7-10 days.
Happy cooking!
Servings: 1.5- 2 cups of sauce (good for three- four 9 inch pizza pies)
Total time taken: 30 minutes
Ingredients:
4 garlic cloves chopped
1 cup chopped onion
1.5 cups chopped tomato
2 tsp ginger paste
1/3-1/2 cup tomato puree
1 tsp chili flakes
1/2 tsp sugar
8g Fresh herbs (mixture of any- Basil, Rosemary, Parsley; can replace with dried herbs-check notes)
2 tsp salt (as per your taste)
1 tsp pepper
2 tbsp Olive oil
1.5-2 cups water
8 g Parmesan cheese (optional)
Directions:
In a pan, heat the olive oil on medium-low heat.
Add the garlic and cook till it is lightly yellow.
Add the chopped onions & stir. Let it cook for about 5 minutes till it is translucent.
Add the ginger paste and mix well.
Add the chopped tomatoes and cook for 5-7 minutes till it starts to sweat.
Add the chilli flakes and mix well. Cook it for 5 minutes till it all comes together and tomato is cooked but has its shape.
Add in the tomato puree and cook for about 2 minutes.
Add in the salt, pepper & sugar and mix. The mixture should have a nice shine now.
Add 1.5 cup of water (can add more water if you like a liquid sauce) and stir.
Once it reaches a boil stir in the herbs and parmesan cheese.
Cover the pan and let it cook on low heat for 5-10 minutes.
Take off the lid when the sauce has a consistency you like.
Store in a jar or use immediately.
Notes / Tips
I like using chopped garlic instead of garlic paste or garlic powder because i feel the flavour and bite it gives is much better.
Parmesan cheese is optional but the flavour it brings really enhances the sauce.
If you are using dried herbs do not use 8g as it might make the sauce bitter. A pinch of each herb (max 3) would be enough.
You can replace tomato paste with tomato puree, however it would be more liquid. If you like a thicker sauce you would need to cook it for longer.
Cook the tomato well to prevent the raw tomato taste.
This sauce is not very liquid so it stores well in the fridge. I add water while reheating to get to a more liquid consistency.
