If you are going to make your own pizza dough, why not make your own sauce as well? Have you ever wanted to learn how to make tomato pizza sauce? There are so many canned varieties, and it is easy to grab one off the shelf instead of making your own. However, there are many advantages to making your own homemade sauce. It is surprisingly easy to make, and much tastier than the pre-made sauce you can buy in the store.
Pizza sauce can be made using canned tomatoes or fresh tomatoes. Both types produce a zesty, fresh-tasting sauce, but purists might lean more towards fresh tomatoes. Don’t worry about buying the ripest and most fit tomatoes at the market for this purpose. You can probably even get a discount by buying the over-ripe, bruised, and discolored tomatoes that no one else wants. If using fresh tomatoes, dice them into small chunks and cook in a saucepan with a little olive oil until reduced to a sauce-like consistency. If using canned tomatoes, these are already precooked, and only need to be chopped fine or blended and mixed with the desired ingredients. Blended pizza sauce provides a fine, consistent texture like that used at most pizza restaurants. But for a more interesting version, try simply chopping the tomatoes so that you have a chunkier sauce for greater texture.
One great thing about making your own sauce is that you can control which herbs you want to add to it. You can make salt-free tomato sauce, which reduces the sodium content and allows you to control the amount of salt you would like to have. Oregano is a key staple ingredient of good tomato sauce. You can also add dry or fresh chopped basil, crushed garlic or garlic salt, pepper, dried hot pepper, or any other herb or spice. You can also start off your pizza sauce with a sauté of chopped vegetables, such as onion, celery, carrot, or bell pepper. Just remember, this is simply one component of the pizza, and it is important to keep the sauce at its fundamental position within the pizza as a complement to the toppings, not necessarily as the main body of the pizza.
Another consideration when making pizza sauce is that, while a perfectly blended sauce is ideal, this does not necessarily require lengthy cooking times on the stovetop. When preparing spaghetti sauce, for instance, the sauce is cooked for 30 minutes or more in order to combine and infuse all of the flavors into one coherent mixture. However, the extra cooking of pizzas in an oven facilitates this expansion of the flavors within the sauce, and replaces the need for extra cooking time on the stovetop. For this reason, make sure only to cook the tomatoes with the other ingredients to the point of reaching the appropriate consistency, no more. This can be an especially easy mistake to make when making pizza sauce from fresh tomatoes, since they do need to be cooked for quite a bit of time in order to reduce them to the texture and consistency of a sauce.
You can also make as much sauce as you want ahead of time and freeze it. Then you are able to have pizza sauce ready in the future without having to prepare it. Pizza sauce freezes very well and is very easy to thaw and use right away.