This homemade pizza sauce is made to go on thin-crust pizza that gets baked quickly at a high temperature. It sparkles with intense tomato flavor that is brightened with some red wine vinegar. A bit of pepper flake gives it some bite. Although fresh pizza sauce works well on thicker, slower-cooking pizzas, I simmer this one to intensify flavors and reduce the liquid so your thin-crust pizza doesn't get soggy.
2-3teaspoonshot honeyoptional, for a bit of extra sweetness and zing
Instructions
Heat a medium saucepan over medium-high heat.
When hot, add the olive oil and the pepper flake.
Stir for about 30 seconds to infuse the oil with peppery goodness.
Add the onion, garlic, salt, pepper, Italian seasoning and cook for about 3 minutes just to soften the onions.
Add the tomato paste and stir it in well, allowing the paste to "fry" for maybe 15 seconds in the pan.
Pour in the tomatoes and their liquid.
Pour the vinegar into the tomato can and swirl it around to thin out the tomato liquid, then pour it into your sauce.
Break up with tomatoes with the back of a wooden spoon or use a meat chopper (that's what I used).
Bring the sauce to a boil and then reduce to a simmer.
Simmer for about 20 minutes, stirring fairly frequently.
Finish with a squirt of hot honey, if desired. I love the addition, because hot honey is a mixture of honey (floral sweet), vinegar (acidity/brightness), and peppers of some sort (heat). It's a great combo to finish a sauce!
Taste and adjust seasonings if necessary.
Cool and store in the fridge for a week or freeze in 1/2 cup portions for up to 3 months.