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. In addition, this pizza sauce works wonderfully as a dipping sauce.
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Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Canned Crushed Tomato: Provides a tomato base and a rich, savory flavor for the sauce.
- Tomato Paste: Enhances the tomato flavor and adds thickness and richness to the sauce.
- Water: Thins out the sauce to achieve the desired consistency and ensure it doesn't become too thick.
- Red Wine (such as Malbec): Adds depth, complexity, and a subtle fruity note to the sauce. It also contributes to the overall flavor profile.
- Yellow Onion: Adds a savory and slightly sweet flavor to the sauce while providing texture and depth.
- Dried Oregano: Imparts a herbaceous, earthy, and slightly floral note to the sauce.
- Dried Basil: Adds a sweet, aromatic, and herbal flavor to complement the tomato.
- Red Pepper Flakes: Introduces a spicy kick to the sauce, adjusting the heat level according to your preference.
- Ground Black Pepper: Enhances the overall flavor and provides a mild spiciness.
- Kosher Salt: Balances the flavors, enhances the taste, and helps to bring out the other seasonings.
- Sugar: Balances the acidity of the tomatoes and red wine, providing a hint of sweetness.
- Fresh Garlic: Adds a robust, aromatic garlic flavor to the sauce.
- Extra Virgin Olive Oil: Provides a rich, fruity, and slightly peppery flavor to the sauce while serving as a cooking medium for sautéing the onions and garlic.
- Fresh Basil: Adds a fresh, herbal, and slightly sweet note to the sauce, enhancing its overall aroma.
How to Make Pizza Sauce with Tomato Paste
Note: The full ingredients list is provided in 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 in an airtight container in the refrigerator for up to 5 days.
How to Store
Pizza sauce with tomato paste can be stored in an airtight container in the refrigerator for up to 5 days. It's important to allow the sauce to cool completely before storing it in the refrigerator. If you're not planning to use it immediately, store it in an airtight container to prevent any odors from seeping into the sauce.
Additionally, make sure to label the container with the date so that you know when it was made. If you want to store it for longer, you can freeze it in a freezer-safe container for up to 3 months. When you're ready to use the sauce, thaw it in the refrigerator overnight and use it as you would normally.
Make Ahead
Pizza sauce with tomato paste can be made and stored in an airtight container in the refrigerator for up to 5 days. This is a great time-saver if you plan to make homemade pizza and want to have the sauce ready. Simply make the sauce according to the recipe, let it cool completely, then transfer it to an airtight container and store it in the refrigerator. When you're ready to use it, take it out of the refrigerator, stir it, and use it as you would normally.
If you want to store it for over 5 days, you can freeze it in a freezer-safe container for up to 3 months. Remember to label the container with the date to know when it was made. When you're ready to use the sauce, thaw it in the refrigerator overnight and use it as you would normally.
FAQ
Can I use fresh tomatoes instead of canned tomatoes?
You can use fresh tomatoes instead of canned tomatoes, but you must blanch and peel them first. Use about 3-4 medium-sized tomatoes for this recipe.
Can I omit the wine?
You can omit the wine and use vegetable or chicken broth instead. The wine adds flavor to the Pizza sauce with tomato paste, but it's not a crucial ingredient.
Can I use a different type of wine?
You can use a different type of red wine that complements the tomato flavor. For example, a Cabernet Sauvignon or Chianti would work well.
Can I adjust the spiciness level of the Pizza sauce with tomato paste?
You can adjust the spiciness level by adding more or less red pepper flakes or omitting them altogether if you don't like spicy food.
Can I use Pizza sauce with tomato paste as a marinade?
You can use this sauce as a marinade for chicken or shrimp. Simply brush the sauce onto the meat and let it marinate for a few hours before grilling or baking.
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.