This sauce taste so fresh and uses simple ingredients. The perfect sauce for your homemade pizzas!
Shout out to my Father-In-Law! A while back, he shared a sauce recipe with me that consisted of tomatoes, butter, and an onion. Yep, that’s all. I could not believe how delicious this sauce was considering it only consisted of 3 ingredients. However, it called for lots of butter. So we only indulged in this sauce once in a while.
The flavors were so good that we wanted it ALL the time. So the Hubs had a brilliant idea! He suggested that we cut out most of the butter. Guess what??!! It did not sacrifice the taste at all, not one bit. The addition of a couple of simple ingredients has turned this sauce into our favorite pizza sauce to date. Traditional American pizza sauce is typically thick and heavy handed on tomato paste (which we don’t really care for). This pizza sauce is very close to the sauce the Italians use on their pizza, it’s light and bursting of flavor.
This sauce is simply the best! I could eat it by the spoonful, but I won’t… I’m classier than that… sometimes 😉
Tips: Using whole peeled San Marzano tomatoes is a must. San Marzano tomatoes provides more depth of flavor compared to normal canned tomatoes. Feel free to use either butter or olive oil, both with deliver you great results.
Don’t be turned away about the long simmer time. I promise you, it’s worth the wait. You won’t regret it! Cook up a batch and sauce up that pizza dough, like this whole wheat one or use it in this one pot pizza casserole. Enjoy!
The BEST Pizza Sauce
Ingredients
- 28 oz San Marzano Peeled Tomatoes
- 4 Fresh Basil Leaves
- 1 Yellow Onion peeled and halved
- 4 Garlic Cloves minced
- 4 tablespoons Butter or Olive Oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large sauce pan, add all of the ingredients.
- Simmer on medium heat for 45 minutes. Occasionally mixing and breaking up the tomatoes with the back of a wooden spoon.
- Remove onion and basil leaves. *Feel free to leave the basil in the sauce if you prefer.
- Use immediately on prepped pizza crusts or store in refrigerator for up to 5 days or freezer for up to 3 months.