Make this Simple Tomato Sauce in just five minutes – trust me, your pizza night will never be the same again!
We love making homemade pizzas on Sundays. With a picky 6-year old in the mix, it’s so nice to be able to have everyone decorate their own pizza pies. Then there is no whining about onions or mushrooms “touching” their slice.
Our favorite crust is actually the whole-wheat version I’ve pictured above. I don’t have this recipe on the blog – yet. But this version uses enough whole-wheat flour to give the crust a rich, nutty flavor, but no so much that it bakes up heavy and dense. It’s our absolute favorite and is super easy to make.
What are your feelings on whole-wheat pizza crust? Yay or nay? I’ll get a tutorial up if there are other whole-wheat crust lovers out there like me.
But back to this sauce…it’s super simple, uses ingredients you already have in your pantry, and comes together in a flash. Since the recipe does use canned tomatoes, you’ll want to season your sauce with just a pinch of salt to start and then gradually add more to taste.
This recipe makes enough sauce to cover two 12-inch pizzas – with some left over for dipping!
- ¼ cup olive oil
- 5 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon dried basil
- ¾ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- 1½ tablespoons red wine vinegar
- salt, to taste
- Heat olive oil in a small saute pan over medium-high heat. Once oil is warm, add minced garlic and cook, stirring frequently for 1 to 2 minutes, or until fragrant. Keep a close eye on the garlic; if it becomes brown or scorched it will taste bitter.
- In a medium bowl, combine garlic oil mixture with the remaining ingredients. Season with salt to taste. Use immediately. May refrigerate in an airtight container for up to 1 week.