Thick Pizza Sauce

As most thing we do, my pizza sauce is going through a perpetual rebirth. 2011 draws to a close and this is now my favourite. This recipe makes for about 3-5 pizzas, depending on how long you let it simmer and how much you use. Worry not if you make too much, it makes a perfect pasta sauce the next day.

Pizza Sauce version: #6 // Dec 2011


  • Clove of garlic, finely chopped
  • Tin of plum tomatoes (400 g)
  • 30 g tomato pure
  • Olive oil
  • Chilli flakes
  • About 10 basil leaves, chopped
  • 1/2 tbsp sugar
  • Salt
  • Pepper


  1. Fry the garlic in the oil for a few minutes on medium heat
  2. Mean while, pour the plum tomatoes in to bowl and properly crush them with your fingers
  3. Add chilli in with the garlic and then the tomatoes
  4. Mix well, add tomato pure and mix again
  5. Add sugar in small increments, tasting each time to make sure it doesn’t go too sweet
  6. Season
  7. Throw in your chopped up basil leaves and let it simmer till excess water has evaporated

Preparation time: 1 minute(s)

Cooking time: 10 minutes(s)

Number of servings (yield): 3-5

2 thoughts on “Thick Pizza Sauce”

  1. Sounds good Kristian, similar to what I tend to use at the moment. I’m finding recently that I need to be sure I evaporate off enough water when making the sauce, or I risk moisture soaking through into the base and no-one wants a soggy base!

    1. I’ve actually started blending it ‘a little’ these days but find that it’s then harder to get a nice rich red colour. Tomato pure definitely helps with that and thickness. Maybe I should use a bit more in the future.

      Thanks for stopping by, Geoff!

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