Round Table Pizza Sauce Recipe
Homemade Round Table Pizza Sauce Recipe brings together crushed tomatoes, garlic, and herbs. Ready in 40 minutes for the ultimate pizza night.
Equipment
- Medium saucepan
- Wooden spoon for stirring
- Measuring cups and spoons.
- knife and cutting board (sharp).
- Blender (or immersion blender, optional, to a smoother texture)
- A storage jar or container that has an airtight cover.
Ingredients
- 1 can 28 oz crushed tomatoes (San Marzano in case you’re feeling fancy)
- 2 tbsp tomato paste to add extra richness
- 3 tbsp olive oil
- 3 cloves garlic minced
- ½ small onion finely diced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp fennel seeds lightly crushed, optional but strongly recommended
- 1 tsp sugar neutralized the acidity
- ½ tsp red pepper flakes can be omitted, but is added to add heat
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- Garnish of fresh basil or parsley optional
Instructions
- Warm olive oil in a medium-heat saucepan. Then add the chopped-up onion and saute till transparent, 3–4 minutes. Add the garlic and stir and cook another 30 seconds until fragrant.
- Add tomato paste and tomatoes. Stir thoroughly until the paste is mixed up in the sauce.
- Add oregano, basil, thyme, fennel seeds, sugar, salt, and black pepper. Add those red pepper flakes in case you like to be kicked.
- Bring the sauce to a low boil. Turn the heat down to low and allow to bubble 25-30 minutes, stirring every so often. The magic now takes place; the flavors come together, the sauce becomes thick, and your kitchen begins to smell like an Italian pizzeria.
- Taste the sauce. Need more tang? Add a splash of vinegar or red wine. Too acidic? A pinch more sugar. To a finer consistency, puree the sauce with an immersion blender.
- Allow the sauce to cool down and then pour it into a jar. It lasts 5 days in the refrigerator or 3 months in the freezer.