Thick & Rich Pizza Sauce
I’ve made pizza sauce before but I wanted to make one that was even thicker and richer because I had big plans to dip things in it (“things” being pizzadillas). Dipping sauces have to be really thick or else they won’t hang on to whatever is being dunked in them.
This is definitely my new go-to sauce for pizzas but you can also use it for any red sauce application. Meatball subs, eggplant or chicken parmesan, or just for dipping breadsticks. it’s a quick, easy, all-purpose red sauce.
This recipe makes three cups, which is about 3 large pizzas or 12 dipping portions. The sauce freezes great so go ahead and freeze some of it and then you won’t have to make a batch the next time you want a pizza!
Post updated 6-21-17
Thick & Rich Pizza Sauce
Thick & Rich Pizza Sauce
Make your own Thick and Rich Pizza Sauce at home in minutes using pantry staples. Use the sauce fresh or freeze for later!
Ingredients
- 2 Tbsp olive oil $0.26
- 1 clove garlic, minced $0.08
- 28 oz. can crushed tomatoes $1.47
- 6 oz. can tomato paste $0.59
- 1/2 Tbsp sugar $0.05
- 3/4 tsp salt $0.05
- 1 tsp basil $0.10
- 1/2 tsp dried oregano $0.05
- Freshly cracked pepper $0.05
- Pinch crushed red pepper, optional $0.02
Instructions
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Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
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Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper (10-15 cranks of a pepper mill), and a pinch of red pepper flakes. Stir to combine.
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Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 minutes minimum, or up to 30 minutes (I often let it simmer as I prepare my pizza dough).
Recipe Notes
To freeze this sauce, first cool it completely in the refrigerator, then transfer to quart-sized freezer bags or freezer-safe resealable containers and freeze until solid. Simply reheat over low heat in a sauce pot, with a lid to minimize evaporation, and stirring often, until heated through.
Step By Step Photos
Sauté one clove minced garlic (or two if you like things garlicky!) in 2 Tbsp olive oil over medium heat for one to two minutes, or until the garlic is soft and fragrant.
Add one 28oz. can crushed tomatoes, one 6oz. can tomato paste, 1/2 Tbsp sugar, 3/4 tsp salt, 1 tsp dried basil, 1/2 tsp dried oregano, some freshly cracked pepper, and a pinch of red pepper flakes to the sauce pot.
Stir the ingredients together, place a lid on top, then allow it to come up to a simmer. Once simmering, turn the heat down to low and let it simmer for 15 minutes minimum (I sometimes let it simmer longer while I’m preparing the pizza dough and the flavor just gets sweeter and more deep).
And when you’re done, you’ll have a nice, hearty pizza sauce!
Perfect for dippin’!
I love doubling this recipe and adding it to my freezer stash. Combined with your thin crust recipe and whatever we have in our fridge, this makes dinner prep a snap! We add a side salad to round it out to a full meal. We do this almost once a week, and my kids love helping pick the toppings.
We also love making enchilada pizza with your red enchilada sauce. It’s so good, it almost doesn’t matter what toppings you use!
Turned out great :)
I made it as is to use with your pizza roll ups recipe and it is fantastic! It did make a lot of sauce for me to use alone though! How long would you say it would keep in the fridge for?
Probably about 5 days in the fridge, but you can also freeze it! :)
Great consistency- a nice smooth, thick sauce! So easy and delicious too!
Dice a habanero pepper (with seeds) and add it to the sauce in lieu of the crushed red pepper. Gives it a little more kick. Fantastic recipe.
Phenomenal. I added a couple extra cloves of garlic and a pinch more red pepper. I simmered for about 30 minutes and couldn’t stop licking the spoon. Game-changer!
This my go to recipe! I add more oregano, basil, and about 5-6 cloves of garlic, and a sprinkle of ginger which really brings out the flavor. For me, this recipe makes about 3 pizzas. Awesome recipe!!
This sauce is my go-to! It’s SO flavorful and thick – just what I was looking for in a pizza sauce. It freezes really well (I didn’t even need to “wake-up” the spices after months of being in the freezer). In addition to pizza, I’ve also used leftovers to make your Creamy Tomato and Spinach Pasta (amazing!) and a bean and vegetable soup.