Making authentic pizza sauce from scratch is easier than you think. You don’t need fancy ingredients—just a handful of pantry staples and a simple technique that brings out the best flavours. I’ve spent time with some of the world’s top pizza chefs, learning their best tips and secrets, and this is an important recipe that really enhances the flavour of your pizza.
If you’re looking for the best pizza sauce recipe, this homemade version is packed with flavour. It’s budget-friendly, quick to make, and can you believe I only used 3 simple ingredients? Even so, it tastes delicious, just like the one you’d get in a true Italian pizzeria.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/homemade-pizza-sauce/
#pizzasauce #pizza #vincenzosplate
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INGREDIENTS:
2 cans /800g Peeled tomatoes
2 Tsp Salt
A fresh bunch of basil
METHOD:
1) Place peeled tomatoes in a large bowl and gently squash them by hand. Use a tomato masher if needed. If using a hand blender, pulse quickly, and don’t over blend them.
2) Add salt to the crushed tomatoes, around 1 teaspoon per small can.
3) Tear basil leaves by hand and mix into the sauce with a spoon until well incorporated.
HOW TO SERVE:
You can now use this sauce on your pizza or store it in the fridge for later.
To top your pizza, spread 1½ ladles of sauce evenly over the base, leaving room around the rim for the “cornicione”. Add fresh basil, then place the cheese on top of the basil to prevent it from burning. Add any other toppings you like and if you prefer to keep it simple like me, go for grated pecorino cheese, mozzarella cheese, and a drizzle of extra virgin olive oil. Delicious!
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Homemade Pizza Sauce
0:19 Ingredients of Homemade Pizza Sauce
0:53 Crushing peeled tomatoes
3:23 Adding the salt and basil
4:41 How to serve Homemade Pizza Sauce
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
46 Comments
Excellent video!
Yes! 😊 Garlic! 😂
Pure and simple. So beautiful
What about a dough recipe?
Can you can the pizza sauce? And use it later?
Would also be a perfect base for a tomato soup. 👍
Hey Vincenzo, you stole my technique. Just kidding, regardless I totally agree this is the only way to make pizza sauce. Cheers❤
Can I use Pomodoro per sugo or Pomodoro allungato/Roma for Pizza sauce? In Indonesia, we called Pomodoro per sugo "Tomat Sayur" or "Tomat Gondol", while Pomodoro allungato/Roma is "Tomat Roma" or "Tomat Plum". And we have tomatoes like that in Indonesia
For the basil, what kind of basil I should use? I am afraid Thai Basil in Indonesia is not a good ingredient compare to Italian Basil.
Between you, Townsends, and Max Miller the "old ways" are coming back. Simple, fresh, wholesome ingredients with no trickery or shortcuts. Just good food. If this was a Jamie Olive Oil video he would have added chili jam, lol.
It kills me when a cooking show will ding a chef for using canned San Marzano tomatoes "WE HAVE FRESH TOMATOES" ! I'm finicky about that. I like Margarita. Maybe pepperoni too, Once in a while Hungry Hubby gets PINEAPPLE! But he's from Portland.
Always use fresh whole peeled tomatoes for pizza. Will never go back to using a pasata or cooked tomato sauce. No comparison. 😊
One thing I dont really understans is why Basil can be cooked with fresh tomatoes on a pizza in the oven and not loose the freshness, but not cooked with tomato sauce for pasta. Basil is delicate and will loose the freshness if cooked for too long. Basil should be treated as a finishing ingredient for the tomato sauce and not cooked at all really.
If we are cooking pizza in a very hot oven for not much time, like 10 minutes or so, then I think this helps keep the ingredients like basil fresh.
Any advise for a home cook, with regards to pizza sauce for home oven vs bread or pizza oven? Making pizza in a home oven, I find usually takes a bit longer to get the base cooked, like 15 to 18 minutes. But this also means we loose some freshness from ingredients like Basil.
We are looking for pizza perfection, but with home oven 😂 😂
Exactly correct, though I would only use my hands to crush crush crush.
Whole tomato garlic 1 clove per can (not chopped too fine because i dont want garlic in every bite), salt extra virgin olive oil. That's it. No more. Put over pasta also, rustico
I used to buy the pizza sauce in a jar t but once I found how simple it was buying a can of peeled tomatoes, and use some fresh basil and every now and then I do burn my sauce.. I use the same sauce for my meatball subs
Been doing this for years since watching your pizza videos and never look back at the jars of sauce we used to use. So much more flavour
You can never have too much garlic in pizza or spaghetti sauce!
Thank you for this recipie❤
I’m a pizza snob. I make my own versions of many different styles of pizzas. But I have not yet made my own pizza sauce. That is my next quest, and this is the first step .
Super !
That’s way too much salt!! A pinch of salt is all I’d use. Keep that sweetness of the tomatoes.
I use a food mill to crush the tomatoes. San Marzanos are nice but not worth the cost when Mutti Pelati tomatoes are much cheaper and nearly as good.
For crushing I prefer to use an old fashioned foodmill, it breaks them up very nicely without breaking the seeds. Other than that, I use this recipe exactly 👌😁
What canned tomatoes do you recommend from Coles?
I like your method! I would still add fresh oregano, and perhaps a small clove or two of garlic (friends would expect that) but your ultimate texture looks perfect.
Tbh, Vincenzo, I even used the same method of using my hands according to Lucio!
I use La Molisana products (because my supermarket in the Netherlands offers La Molisana) so I also bought pizza sauce from La Molisana. What do you think of canned pizza sauce from La Molisana Vincenzo?
I use crushed tomatoes, salt, black pepper,basil, small amount of garlic powder, small amount of oregano…..sometimes.
My mother always used her hands, and that’s how it’s done.
I did not know that you should not cook the sauce first. Thank you! Will try it.
Great! Now can you show us how to build a brick oven pls.
Perfect timing for this video. Just started to make my own pizzas, and also just bought a Gozney Roccbox.
Excuse me. I can’t help but see “Italian Cheese on toast”
But didnt the Naepolitan put just crushed tomatos on?
Simplicity gives you the most tasty foods 😊
Hey Vincenzo can you do a review for what mozzarella products to get for Australia buyers? I would love to make this pizza sauce but I want to find quality Mozzarella from our Local Coles and Woolworths stores
Thank you vincenzo, it's really helpful, you're doing God's work♥️♥️
Been watching dozens of your videos this weekend. Wish you had a lemon risotto recipe, I'll be making it in the near future
A very good explanation on this. Cheers! 👍🏻👍🏻✌🏻
My personal 5c tip: Careful with the salt. I would say 0.5g to 1g of salt per 100g of tomato sauce. Start with 0.5 and add more if needed. You will need a food scale for that. Also, adding olive oil to the sauce (up to 5g per 100g sauce) os a good option. Otherwise, don't forget to add during the preparation of the pizza.
Ive did it this way its ok but lacks flavor i add , oregano, basil , pepper salt , fennel seed and garlic , cook it for a bit , way better 😋 also every pizza video always show how to make neapolitan pizza nothin else , must be so boring eating that everyday ?
What if you are sensitive to salt. Isn't garlic powder am alternative?
I've learned a lot 😂❤❤❤
Oh, you're not supposed to cook the sauce? My family always said you should. So this is new information.
As for Garlic. "Aren't you supposed to cook that too in the sauce before it gets added to the pizza?"
White t shirt is brave for this recipe
If the best way to make a pizza tomato sauce base is to use tinned peeled tomatoes, then why buy whole peeled tomatoes rather than crushed ones. Surely ?? The already crushed ones take out the step of crushing them yourself, and if not, why ? Either way, if you want to take it to the next level with the stick blender then I imagine it would make no difference.
Also, is it better to use tinned tomatoes or alternatively fresh ones either from your garden or from a shop. If you were to use fresh ones then surely you would need to blanch them to enable you to remove the skin ??
I would be interested in your thoughts re this, thankyou.
What brand of peeled tomato cans do you recommend here in Australia Vincenzo?