Hello! Making a quick pizza sauce from scratch is surprisingly simple, and you actually do not need to cook it on the stovetop beforehand. In fact, most traditional pizzerias use a no-cook sauce because it maintains a bright, fresh flavor that cooks to perfection directly in the oven.
Here is a dependable recipe using basic pantry staples that comes together in under two minutes:
Ingredients:
1 can (14 to 15 ounces) of tomato sauce or crushed tomatoes
1 tablespoon of olive oil
1 teaspoon of dried oregano
1/2 teaspoon of dried basil
1/2 teaspoon of garlic powder (or 1 clove of fresh garlic, finely grated)
1/2 teaspoon of salt, adjusted to taste
1/4 teaspoon of black pepper
1/2 teaspoon of sugar (optional, to balance the natural acidity)
A pinch of red pepper flakes (optional, for subtle heat)
Instructions:
First, add your canned tomato sauce or crushed tomatoes to a medium mixing bowl. If you only have a 6-ounce can of tomato paste on hand, you can substitute it by whisking the paste with roughly 3/4 cup of warm water and 1 tablespoon of olive oil until smooth.
Next, add the olive oil, dried oregano, dried basil, garlic powder, salt, black pepper, and sugar.
Stir everything together thoroughly with a spoon or whisk until the seasonings and oil are fully incorporated. Taste the sauce and adjust the salt or herbs to suit your personal preference.
Your sauce is immediately ready to spread over your pizza dough. This recipe yields enough sauce for two to three 12-inch pizzas. Any leftovers can be kept in a sealed container in the refrigerator for up to five days or frozen for up to three months. I hope this makes your weeknight dinner both easy and delicious!
