Homemade Tomato Sauce
A good pasta or pizza always starts with a fresh tomato sauce and this one is as simple, wholesome and delicious as it gets ♡
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Homemade Tomato Sauce
5.0 out of 5 stars (based on 1 review)
prep time
10 min
cook time
30 min
Ingredients
- 1 kg (11-13) tomatoes
- 2-3 tbsp extra virgin olive oil
- 2 red onions, chopped
- 1 whole head of garlic, peeled and chopped
- salt and pepper to taste
- 1 tbsp oregano
- 1 tbsp sugar
- handful of fresh basil, roughly torn
When making pizza, you need:
- 70g dough per pizza, I used my no knead focaccia dough
- toppings of your choice- I used olives, cherry tomatoes, capers, fresh basil and burrata
Instructions:
- Take tomatoes and score a small cross at the base of each one. This helps the skin peel off easily later.
- Bring a pot of water to a boil, add the tomatoes and blanch them for about 1 minute or till the skins start to loosen. Transfer the tomatoes straight into a bowl of ice cold water and let them sit for 30 seconds.
- Remove the tomatoes from the water. The skins should now peel off very easily. Cut out and discard the stem end (the hard part where the stem was attached).
- Add the peeled tomatoes to a blender and pulse until smooth and set aside.
- Heat a pan over medium heat and add olive oil. Add lots of chopped onion and garlic and cook until soft and lightly golden.
- Pour in the blended tomatoes, season with salt and pepper and mix well. Let the sauce cook low and slow for 20–25 minutes, stirring occasionally till it thickens and turns a deeper, brighter red.
- Season with oregano, a small pinch of sugar and plenty of fresh basil, roughly torn by hand. Let it cook for another 5–10 minutes so the basil infuses into the sauce. Turn off the heat and the tomato sauce is ready.
- Assembling & baking the pizza: Preheat the oven at 350°C (or the highest temperature your oven allows) for 15 minutes with a baking tray inside.
- On a plate, mix 50% fine semolina and 50% all purpose flour. Place the dough onto this mixture to prevent sticking. Using your fingers, gently press the dough out. Lift it up and stretch it carefully using both hands, keeping the edges slightly thicker and the centre thinner.
- Place the stretched dough onto a lightly floured surface. Spread a generous layer of tomato sauce over the base and top with cherry tomatoes, kalamata olives, black olives and any other toppings you like. If using mozzarella, add it now, I skipped cheese at this stage because I was finishing the pizza with burrata.
- Carefully transfer the pizza onto the preheated baking tray and bake on the rack just above the middle rack (not the top rack) for 8–10 minutes till the crust is crisp and lightly charred.
- Remove from the oven and finish with fresh basil, capers and a drizzle of extra virgin olive oil, especially around the edges.
- Place a whole burrata on top, tear it open, spread it gently over the pizza, slice and serve, enjoyy!
Recipe Video
Leave a Comment
January 27, 2026
I love your blog! 😍😍 So sweecan’t wait to try this 🥰🫶🫶🫶
