This pizza sauce with tomato paste (besides being easy) is a great way to add flavor to your pizza sauce. The tomato paste provides sweetness and umami flavor, while the red wine adds a touch of acidity and depth of flavor.
For this recipe, I recommend a red wine like Malbec to complement the tomato flavor of the sauce. This pizza sauce also works wonderfully as a dipping sauce.
How to Make Pizza Sauce with Tomato Paste
Note: The full list of ingredients is provided on the recipe card below.
Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Add the onions and saute until slightly translucent, about 5 to 10 minutes. Add the garlic and saute for about a minute.
Stir in tomato paste and cook for a few more minutes until it reaches a dark color. Pour in the wine, and cook until the wine has almost completely evaporated, about 3 minutes.
Stir in the crushed tomatoes, water, dried basil, garlic powder, and dried oregano. Bring to a simmer, cover, and cook until thickened, about 10-15 minutes, stirring occasionally. Be careful, as the mixture will bubble and spatter.
Remove from heat, stir in the fresh basil, and set aside to cool completely. If you're not using it immediately, allow it to cool and store it in an airtight container in the refrigerator for up to 5 days.
Related Recipes:
- Cheese Pizza
- Spinach Artichoke Pizza
- Stuffed Crust Pepperoni Pizza
- Pesto sauce
- Three Cheese White Pizza
Recipe
Easy Pizza Sauce with Tomato Paste
Ingredients
- one (28 oz) canned crushed tomato
- one (6 oz) tomato paste
- ¾ cup water
- ½ cup red wine , such as Malbec
- 1 medium yellow onion , finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon red pepper flakes , to taste
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt , to taste
- 2 to 3 teaspoons sugar
- 5 fresh garlic , silvered
- 4 tablespoons extra virgin olive oil
- A small handful fresh basil , chopped
Instructions
- Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Add the onions and saute until slightly translucent, about 5 to 10 minutes. Add the garlic and saute for about a minute. Stir in tomato paste and let it cook for a few minutes more until it reaches a dark color. Pour in the wine, and cook until the wine has almost completely evaporated about 3 minutes.
- Stir in the crushed tomatoes, water, dried basil, garlic powder, and dried oregano; bring to a simmer, cover, and cook until thickened, about 10-15 minutes, stirring occasionally; be careful as the mixture will bubble and spatter.
- Remove from heat, stir in the fresh basil, and set aside to cool completely; if you're not using it immediately, allow it to cool and store in an airtight container in the refrigerator for up to 5 days.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.