Pomodoro Pizza Sauce

Pomodoro Pizza Sauce is a thicker version of my standard Pomodoro Sauce, meant to be used on pizzas. It is the sauce component of my Chicago Deep Dish Pizza recipe. A thick sauce of San Marzano tomatoes, onion, garlic, and basil – it’s perfect on pizzas, in calzones, or as a dipping sauce for Cheesy Breadsticks, or pizza rolls.

Pomodoro Pizza Sauce Recipe

Pomodoro Pizza Sauce

Scott James Gaspard

Thick tomato, onion, garlic, and basil sauce for pizza

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Print Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American, Italian

Servings 2 pizzas

Calories 283 kcal

Equipment

• heavy saucepan or Dutch oven
• cutting board
• kitchen knife
• large spoon

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ cup yellow onion – minced
• 3 cloves garlic – minced
• ½ cup fresh basil – chopped
• 28 oz stewed whole tomatoes – San Marzano tomatoes are best
• 1 cup beef stock
• 1 tsp granulated sugar
• ½ tsp black pepper
• 6 oz tomato paste – San Marzano tomatoes are best

Instructions

 

• Add olive oil to a heavy saucepan or Dutch oven over medium heat. Heat the oil until shimmering.
  
• Add the chopped onion with a pinch of salt. Sauté until onions are translucent.
  
• Add chopped basil and garlic, and sauté until aromatic.
  
• Add the crushed tomatoes to the sauce.
  
• Stir well to incorporate. Sauté the tomatoes for a few minutes.
  
• Add beef stock to the sauce.
  
• Add sugar, and black pepper. Stir to incorporate.
  
• Add tomato paste to the sauce.
  
• Stir to incorporate.
  
• Reduce the heat to simmer. Partially cover and simmer for 1 hour. Give it a stir every 20 minutes or so to keep the sauce from scalding.
  
• Remove the lid, and allow the sauce to reduce to a thick consistency while constantly stirring.
  

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Nutrition

Calories: 283kcal | Carbohydrates: 50g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2952mg | Potassium: 2007mg | Fiber: 8g | Sugar: 29g | Vitamin A: 2300IU | Vitamin C: 55mg | Calcium: 206mg | Iron: 9mg

More Information

The difference between pizza sauce and standard Arrabbiata or Pomodoro Sauce is the addition of tomato paste and a small amount of sugar. Just like Arrabbiata sauce, it can be spiced up with a pinch of red pepper flakes if desired.

Make Extra

The sauce freezes well, so make extra and keep it in the freezer for the next time you make pizza. Gently heat it on the stovetop, adding a splash of water or beef broth to thin it out if necessary.

Canned Tomatos

San Marzano tomatoes make a big difference when making pizza sauce. I will typically use Centos brand San Marzano canned tomatoes because it is readily available at Walmart, where I do most of my grocery shopping.

If you have fresh garden Roma tomatoes, those would be excellent in a pizza sauce as well. Just blanch and peel them first. You may need to add additional tomato sauce and paste, but it would make a fine sauce.

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