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Best Homemade Pizza Sauce Recipe

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Best Homemade Pizza Sauce Recipe

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Ingredients

Adjust Servings:
1.5 onions very finely diced
2 cloves Garlic chopped very finely
5 tablespoons extra virgin olive oil
5 tins whole peeled tomatoes
3 tablespoons tomato paste
1.5 cups Chicken Stock
5 tablespoons red wine vinegar
1 handful basil leaves shredded with sharp knife, (chiffonade)
1 handful oregano fresh, chopped
Features:
  • Vegetarian
Cuisine:

This is the best homemade pizza sauce recipe that Chef Paul Hegeman has ever made.

  • 110 min
  • Serves 10
  • Easy

Ingredients

Directions

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Having created many recipes for basic pizza sauce over the years, this one is by far the one that garners the most compliments. As such, I have stopped tweaking and changing the recipe and use this one 99% of the time.

Note: This homemade pizza sauce recipe makes enough for approx 10 medium-large pizzas.

How to Make the Pizza Sauce

  1. Add 3 tablespoons of olive oil to a medium sized heavy based pot
  2. Saute the onion on low heat for 15 minutes
  3. Add the garlic, saute a further 15 minutes, stirring occasionally
  4. Once the garlic and onion have almost melted into the oil, add the tomatoes & paste
  5. Use the stock to rinse out the cans
  6. Bring to the boil and reduce to simmer for 50-60 minutes, stir occasionally during this period. Try not to break the tomatoes.
  7. Add the vinegar, herbs and remaining olive oil, stir well.
  8. Break up the tomatoes as best you can now.
  9. Simmer a further 10-15 minutes.
  10. Taste and adjust seasoning.

This homemade pizza sauce recipe is best combined with our famous New York-style pizza dough recipe supplied by Chef Paul Suplee.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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