Ingredients
1 can whole tomatoes (28 oz)
2 cloves garlic, minced
2 tbsp olive oil
1 tsp sugar (optional, but helps balance acidity)
1 tsp salt (adjust to taste)
1 tsp dried oregano
½ tsp dried basil (or 1 tsp fresh, chopped)
½ tsp onion powder (optional)
¼–½ tsp red pepper flakes (optional, for heat)
Freshly ground black pepper, to taste
Instructions
1. Drain (optional):
For a thicker sauce, drain some of the liquid from the tomato can. If you prefer a looser sauce, keep it all.
2. Crush the tomatoes:
Use your hands, a fork, or a blender for a smoother sauce. Avoid over-blending; pizza sauce is best slightly chunky.
3. Cook the aromatics:
Heat olive oil in a saucepan over medium heat. Add garlic and cook 30–60 seconds until fragrant (don’t brown).
4. Add tomatoes & season:
Stir in the crushed tomatoes, oregano, basil, salt, sugar, onion powder, red pepper flakes, and pepper.
5. Simmer:
Let the sauce cook uncovered for 15–20 minutes, stirring occasionally. This thickens the sauce and develops flavor.
6. Taste & adjust:
Add extra salt, herbs, or sugar as needed.
7. Cool:
Let it cool before spreading on pizza dough.
Tips
For no-cook pizza sauce, mix everything in a bowl and let sit 20 minutes—great for Neapolitan-style pizza.
Sauce lasts 1 week in the fridge or 3 months in the freezer.
Blend after cooking for a silky, smooth texture.
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