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Pizza Sauce

Yield: 8- 13” Pizzas

Degree of difficulty: Easy

Prep Time: 15 minutes

Bake Time: 30 minutes

Total Time: 45 minutes


1 28 oz. can whole peeled San Marzano tomatoes with juice, pulsed

1/3 cup tomato paste

¾ cup yellow onion, minced

4 garlic cloves, minced

4 tablespoons whole butter or olive oil

1 ½ teaspoons dried oregano

12 fresh basil leaves, chopped

2t Kosher Salt

1 pinch chili flake


  1. Heat 12 inch rondeau or sauté pan on medium heat, add butter and garlic, and allow garlic to toast, approximately 30-45 seconds. Mix garlic into oil with spatula while toasting.
  2.  Add onion and salt, allow to sweat for approximately 5 minutes, or until onions are translucent.
  3.  Add tomato paste, mix in, and allow to cook for approximately 2 minutes.
  4. Add pulsed tomatoes (pulsed in food processor or blender) and juice; add in oregano and chili flakes at this stage. Allow to slowly simmer, on medium low heat, for approximately 20 minutes
  5. Finish with chopped basil.
  6. Freeze reaming sauce for future pizza making.