This cooked-down pizza sauce is deeply flavored and the perfect base for any combination of toppings.
Prep Time5 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr10 minutesmins
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: pizza sauce, red sauce
Makes: 2cups
Cost: $5
Equipment
Medium saucepan
Wooden spoon
Ingredients
2tablespoonsextra-virgin olive oil
½small yellow (sweet) onionminced
1(28-ounce) cancrushed tomatoespreferably Jersey Fresh (Sclafani) brand
1tablespoonbalsamic vinegar
Kosher salt
Freshly ground black pepper
Instructions
Heat the oil in a medium saucepan over medium heat and sauté the onion until it is soft and translucent, 3 to 5 minutes.
Stir in the tomatoes and vinegar and season with salt and pepper. Bring the mixture to a bubble, then reduce the heat to medium-low and simmer the sauce, uncovered, for at least 1 hour and up to 2 hours, until it has reached your desired consistency.
Remove the pan from the heat and let the sauce cool to room temperature before spreading on your pizza dough.
If you have any leftover sauce, transfer it to an airtight container. The sauce will keep in the refrigerator for up to a week or in the freezer for up to 6 months.
Notes
Time-saving tip: To save time, make the sauce in a large Dutch oven instead of a saucepan; the wider surface area will cook it down faster.Ingredient tip: If you can't find good-tasting crushed tomatoes like Jersey Fresh (a.k.a. Sclafani/Fattoria Fresca), Pomi, or Bianco DiNapoli, use a 28-ounce can of whole peeled tomatoes, and crush them by hand or with an immersion blender.