Then add the minced garlic and sauté for 4 to 5 seconds on a low heat.
Add the crushed tomatoes and sauté for 4 to 5 mins on a low to medium-low heat.
Add the chopped basil, dried oregano, salt and pepper.
Cover and cook for 25 minutes on low heat till the sauce has thickened and the tomatoes are cooked.
When tomatoes are cooked you will some oil specks on top or on the sides. But cook till the sauce thickens.
Check the seasonings add more salt or pepper if required.
Remove from pan and let sauce cool.
When the sauce has cooled, you can use it right away as a pizza topping.
Otherwise, store the pizza sauce covered or sealed in a bowl or a small to medium jar in the refrigerator. You can even freeze the sauce for a couple of months.
Consistency: For a smooth version of the sauce, puree the tomatoes very well. For a chunkier version, crush the tomatoes.
Too tangy or sour: If the sauce becomes too sour, then add ½ to 1 teaspoon sugar to it.
Scaling: You can make a small batch or a large batch by halving or doubling the recipe.
Spicy pizza sauce recipe: For a spicier version of the sauce, add 1 teaspoon of crushed red chili flakes or cayenne pepper or red chili powder.
Adding tomato paste: Add about ¼ cup tomato paste together with the crushed tomatoes.
Storing options: You can refrigerate the sauce in sealed bowls or glass jars for 10 to 15 days. The sauce freezes easily for a couple of months. Freeze in freezer-safe containers. Cover or seal the lid tightly when freezing.
1. For Fresh tomatoes:
Use two 8 ounces can of tomato sauce OR
Use one 15 ounce of crushed tomatoes OR
Use one 14 to 15 ounce can of san marzano tomatoes or whole peeled tomatoes. You can crush or puree the canned tomatoes in a blender or use whole and mash them when cooking.
You can also use 2 cups of canned tomato puree. You will need to add some water as canned tomato puree is thick. Follow the recipe and simmer after adding canned tomato puree for about 5 to 6 minutes.
2. For Fresh Basil: You can use 1 to 2 tablespoons dried basil in the sauce. Alternatively, skip the basil completely and add 1 to 2 tablespoons of Italian seasoning.3. For Dried Oregano: Use fresh oregano or add some other herbs like thyme or parsley. 4. For olive oil: Replace olive oil with a neutral tasting oil like sunflower oil or safflower oil. You can also use butter. 5. For black pepper: Use white pepper instead.