Upscale Pizza Sauce
Rich, slow-simmered tomato sauce finished with cream and Parmesan for a deeply flavored pizza base.
- olive oil2 tbsp
- unsalted butter3 tbsp
- yellow onion, finely minced1 small
- garlic cloves, minced4½ cloves
- tomato paste2 tbsp
- whole peeled tomatoes28 oz can
- kosher salt1 tsp
- black pepper½ tsp
- dried oregano1 tsp
- dried basil½ tsp
- red pepper flakes(optional)
- onion powder½ tsp
- garlic powder¼ tsp
- honey1 tsp
- Parmesan rind(optional)1
- heavy cream2½ tbsp
- mascarpone(optional)1½ tbsp
- balsamic vinegar or red wine vinegar(optional)1 tsp
- grated Parmesan(optional)2 tbsp
- fresh basil(optional)
- 1
In a saucepan over medium heat, melt the unsalted butter with the olive oil. Add the yellow onion and cook, stirring occasionally, until soft and slightly golden, about 8–10 minutes.
medium - 2
Add the garlic cloves and cook 1 minute until fragrant, then add the tomato paste and cook, stirring, for 2 minutes to caramelize slightly.
medium - 3
Add the whole peeled tomatoes, kosher salt, black pepper, dried oregano, dried basil, red pepper flakes (if using), onion powder, garlic powder, honey, and Parmesan rind (if using). Stir to combine.
medium - 4
Reduce heat and simmer uncovered for 25–40 minutes, stirring occasionally, until the sauce is thickened and deeply flavored.
low - 5
Remove and discard the Parmesan rind. Blend the sauce with an immersion blender (or transfer to a blender) if a smoother texture is desired.
- 6
Stir in the heavy cream or mascarpone until fully incorporated.
- 7
Taste and adjust: add balsamic or red wine vinegar only if the sauce tastes flat or too sweet.
- 8
Finish with grated Parmesan and fresh basil if desired. Use immediately or cool and refrigerate.
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