Making Pizza Sauce Yourself is a delightful experience. With just a few fresh ingredients, you can create a sauce that’s bursting with flavor, perfect for your homemade pizzas. Not only is it simple, but it’s also customizable and allows you to control the taste to suit your preferences. Whether you’re crafting a classic Margherita or an adventurous topping combo, this sauce will elevate your pizza game.
Recipe Information
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 60
Protein: 2 g
Carbohydrates: 7 g
Fat: 3 g
Fiber: 1 g
Sugar: 4 g
Sodium: 160 mg
Why Make Making Pizza Sauce Yourself
Making Pizza Sauce Yourself not only gives you a fresh and vibrant flavor but also ensures you know exactly what’s going into your food. Unlike store-bought sauces, which often contain preservatives and additives, this homemade version is made from whole ingredients. You can adjust the seasoning to your liking, making it as simple or complex as you wish. This versatility allows you to craft the perfect pizza sauce for any occasion, whether it be a casual family dinner or a weekend gathering with friends.
How to Make Making Pizza Sauce Yourself Step by Step
Ingredients
1 Dose San Marzano Tomaten (400 g Nettogewicht)
4 g Salz
6 Basilikumblätter
1 EL Olivenöl
Directions
Die Tomaten in eine Schüssel geben und salzen. Die Basilikumblätter zerzupfen und ebenfalls in die Schüssel geben. Das Olivenöl zugeben. Alles mit den Händen oder einer Gabel nach und nach zerdrücken und vermischen. Alternativ kannst Du die Tomaten durch ein Metallküchensieb drücken oder in der flotten Lotte passieren. Die Tomaten sind fertig, wenn keine großen Stückchen mehr enthalten sind.
How to Serve Making Pizza Sauce Yourself
Drizzle this delicious homemade sauce over your pizza dough before adding your favorite toppings. You can also serve it as a dipping sauce alongside garlic bread or cheesy breadsticks. For a refreshing complement, pair it with a simple arugula salad dressed with olive oil and lemon.
How to Store Making Pizza Sauce Yourself
Store any leftovers in an airtight container in the fridge, where it can last up to a week. To reheat, simply warm it on the stove over low heat or in the microwave. If you want to freeze the sauce, pour it into a freezer-safe container and it should keep well for up to three months. Thaw it overnight in the fridge before using it in your next pizza night.
Expert Tips for Cooking Making Pizza Sauce Yourself
- Use high-quality San Marzano tomatoes for the best flavor.
- Adjust the salt and basil to your liking; add more herbs for an extra flavor boost.
- If you like a spicier sauce, consider adding a pinch of red pepper flakes.
- For a richer taste, let the sauce sit for a few hours, allowing the flavors to meld.
- Blend the sauce for a smoother texture if desired.
Delicious Variations of Making Pizza Sauce Yourself
For a spicy kick, add red pepper flakes or diced jalapeños to make a spicy version. If you’re a fan of herbs, try adding oregano or thyme for an herbed twist. For a citrusy touch, a squeeze of lemon juice can brighten the flavors. Going vegetarian? Simply add finely chopped vegetables like bell peppers or olives for extra texture.
Conclusion
Give Making Pizza Sauce Yourself a try and enjoy the vibrant flavors and freshness that only homemade ingredients can provide. Its ease and versatility will surely make it a staple in your kitchen. You’ll wonder why you ever settled for store-bought options!
Pizza Sauce
Ingredients
Main ingredients
- 400 g San Marzano tomatoes Use high-quality for the best flavor.
- 4 g Salt Adjust to taste.
- 6 pieces Basil leaves Torn into pieces.
- 1 tablespoon Olive oil For added richness.
Instructions
Preparation
- Place the tomatoes in a bowl and sprinkle with salt.
- Tear the basil leaves and add them to the bowl.
- Add the olive oil to the mixture.
- Using hands or a fork, crush and mix the ingredients until large chunks are gone.
- Alternatively, use a metal sieve or a food mill to press the tomatoes.
