The next time you get a hankering for pizza, make your own. This simple and delicious sauce comes together in record time.
- 3 Roma tomatoes (12 oz), roughly chopped
- 1/2 cup onion, roughly chopped
- 1 tablespoon garlic, roughly chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1–1/2 cups water (or red wine)
- olive oil
- kosher salt
- Heat a 10-inch skillet over medium/medium-high heat.
- Once the skillet is heated, drizzle in enough olive oil to coat the bottom of the skillet.
- Add the chopped onions.
- Sauté the onions until translucent.
- Add the garlic.
- Sauté just until fragrant.
- Add the tomatoes to the skillet.
- Add 1/2 cup of water (or red wine to the skillet). If your skillet goes dry, add more liquid a little bit at a time. The goals is to cook down the tomatoes ending up with a chunky, not watery sauce.
- Once the tomatoes have cooked down, i.e, they have lost their shape and have been incorporated into the sauce, remove the skillet from the heat.
- Stir in the Italian seasoning, and red pepper flakes.
- Taste and then add in the red wine vinegar.
- Taste again and adjust the seasoning with kosher salt as needed.
- 3 large Roma’s are about 12 oz. You’ll need more than 3 if the tomatoes are smaller.
- Garlic lovers unite! If you love garlic, definitely add more garlic.
- Add a bit more of red wine vinegar if your sauce still needs a bit of brightening from the acid.
Keywords: pizza sauce