Make this rich, red pizza sauce with basic pantry ingredients! This pizza sauce recipe is so delicious and ready in about 5 minutes. Recipe yields about 1 3/4 cups, enough for about 2 large pizzas.
3 tablespoons tomato paste
1 can (14 ounces) crushed tomatoes,* fire-roasted or regular
1 tablespoon extra-virgin olive oil
3 cloves garlic, pressed or minced
1 teaspoon balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon fine salt
Up to 1 teaspoon coconut sugar or brown sugar (optional)
Measure the tomato paste into a small mixing bowl. Add a big splash of the crushed tomatoes and whisk until the tomato paste is fully incorporated.
Pour in the rest of the tomatoes, then add the olive oil, garlic, vinegar, oregano and salt. Whisk to blend.
Taste, and if the mixture is too acidic (tomatoes vary in flavor from can to can), stir in a little sugar to balance it out. Use as desired. Leftover pizza sauce will keep in the refrigerator for up to 5 days, or you can freeze it for several months.
Recipe adapted from Crispy Kale Pizza with Marinara Sauce (page 168) in my cookbook, Love Real Food.
*Tomato options: You can also use canned whole tomatoes or diced tomatoes. Just blitz them in a blender or food processor until they resemble the crushed tomato consistency shown in the photos.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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