Pizza Sauce (Marinara Sauce)
Pizza Sauce (Marinara Sauce)
Pizza sauce is mostly called marinara sauce in most of the world. It is the classic tomato, onion, garlic and herb recipe that coats most types of pizza.
I think a good pizza sauce should be slightly chunky…but only slightly! It should spread on the pizza easily and carry a lot of flavors. The sauce makes all the difference between an average pizza and a great pizza.
Marinara sauce in Italy is nearly always plant-based, but it does pay to ask just in case some anchovies found their way into the sauce. In many other countries, butter is often used in the sauce to lend a certain richness. I find this practice horrific, but who am I to question it? Again, it pays to ask if you are in a pizzeria…or even better, why not make your pizza? One that begins with a tasty sauce.
My pizza sauce is slightly sweet with an intense tomato flavor. The onions, garlic, and oregano play a supportive role…because this sauce should be all about the tomatoes!
I usually prepare a double batch of this sauce and preserve whatever I don’t use. It also makes an excellent base for a pasta dish!
Difficulty: simple
Yield: makes about 1 liter (about 1 quart)
Ingredients
1 800-gram (28-ounce) can of whole, peeled tomatoes
1 onion, finely chopped
2 cloves garlic, grated
2 tablespoons extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon dried chili flakes
3 tablespoons tomato paste
sea salt to season
Method
Drain the tomatoes and blend them into a slightly chunky purée. Reserve.
Heat a stainless-steel pot over medium heat. Add the chopped onions and a pinch of salt. Gently sweat the onions until they soften. Add 1-2 spoons of water if the onions stick to the pot. The goal is to soften the onions – so be careful with the heat and don’t let them caramelize.
Add the grated garlic, extra virgin olive oil, oregano and dried chili flakes to the softened onions. Add 2 spoons of water and allow the mixture to simmer until the water evaporates.
Add the reserved tomatoes and the tomato paste. Mix well, season lightly and gently simmer uncovered for about 30-45 minutes. The sauce should thicken and remain liquid enough to spread easily on the pizza! Cool the sauce thoroughly before using.
Tips and Variations
I usually use canned tomatoes for this sauce, but you can use fresh, highly favorable tomatoes. Just puree them and make sure to strain out the seeds and skins. Here’s how I make a fresh tomato puree. Fresh tomatoes require more cooking time to reduce the liquid, so make sure you start with double the amount of puree than what is called for in the recipe above.
