This Simple Pizza Sauce uses basic, quality ingredients & comes together quick, a versatile red sauce that pairs with pizza, pasta, Stromboli & calzones.
- 2 tablespoons olive oil
- 2 cloves garlic (- very thinly sliced or minced)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon red pepper flakes (- optional)
- 28 ounce can Crushed Bianco DiNapoli Tomatoes (or San Marzano Tomatoes if you can't find Bianco brand)
- 4–6 sprigs fresh basil, oregano or both
- Warm olive oil in a medium saucepan over low heat. Once warm, add garlic and sauté until fragrant, about 2 minutes. Add red pepper flakes, stir to infuse flavor.
- Add the crushed tomatoes, basil and salt. Bring to a simmer over medium to medium-low heat.
- Simmer for 15-ish minutes, stirring occasionally, until slightly reduced and the flavors begin to deepen. To thicken, simmer for up to 45 minutes.
- Serve on your favorite pizzas, pastas or alongside Strombolis, calzones or sandwiches for dipping. *Allow the sauce to cool before spreading on pizza dough.
*Store leftovers in a sealed container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
*This recipe makes enough pizza sauce for at least 4 large pizzas. If you end up with extra sauce, it can be used for pasta, as a dipping sauce for garlic bread or calzones, Strombolis and sandwiches! I even use it as a base for tomato soup. The possibilities are endless.