Makes 2-4 cups of sauce.
This classic tomato and basil pizza sauce recipe comes from Ooni, maker of our favorite outdoor pizza ovens.
It’s versatile and simple, made with canned tomatoes. Use it on just about any kind of pizza or even as a dip.
Refrigerate leftovers in an airtight container for up to a week. (Clean Mason jars are great for this.) Better still, make a double batch and freeze it in one- or two-cup containers.
NOTES: You'll get the best results using canned plum tomatoes (whole or diced). If you don’t have fresh basil, it’s fine to use dried. Begin with one teaspoon and add more to taste.
- 2 tablespoons olive oil
- 2 garlic cloves (crushed or finely chopped)
- 4 cups (800 grams) canned plum tomatoes
- 2 heaped teaspoons sugar (can start with less and add more if needed)
- 1 teaspoon salt
- Basil leaves, roughly chopped (to taste—about a tablespoon of fresh, a teaspoon of dried)
- Pinch of black pepper (freshly ground is best)
If using whole canned tomatoes, break them into smaller pieces in a bowl, using your hands. This step isn’t necessary, but helpful.
MAKE THE SAUCE
Heat olive oil in a pan over medium heat.
Add garlic, stirring to keep from burning. You don’t want the garlic to brown, you want to cook it gently, so reduce heat if necessary.
When garlic has softened, add tomatoes (with juice)—be careful, the juices may spatter.
Add seasonings. If using fresh basil, wait until the sauce is almost done before adding.
Let sauce simmer at low heat for about 20 minutes, until it’s thicker and flavorful.
As tomatoes soften, mash them with a wooden spoon or a potato masher. To get very smooth sauce, use an immersion blender.
Once sauce has thickened, taste and add more seasoning if needed, add fresh basil if using.
Remove from heat and let sauce cool before putting it on the pizza dough base.