Content

• Ingredients
• Red sauce
• White sauce
• To step
• Method 1 of 2: Red sauce
• Method 2 of 2: White sauce
• Tips
• Warnings
• Necessities
• Red sauce
• White sauce

Homemade pizza sauce is quite easy to make and only requires a few basic ingredients and spices. Red pizza sauce is tomato-based, and white pizza sauce is cream-based. Here are two recipes you can use for simple versions of both.

Ingredients

Red sauce

For 500 ml of sauce

• 5 to 6 Roma tomatoes, quartered
  • If you want, you can replace the fresh tomatoes with a can of 475 ml of sliced ​​tomatoes in juice.
• Two cloves of garlic, minced
  • If you don't have fresh cut garlic, you can also use ¼ teaspoon of garlic powder.
• Three tablespoons of fresh basil, finely chopped
• A teaspoon of fresh oregano, finely chopped
• 60 ml olive oil
• A teaspoon of salt
• A teaspoon of black pepper
• Two teaspoons of white granulated sugar (optional)

White sauce

For 180 ml of sauce

• Two tablespoons (30 ml) of olive oil
• A small onion, chopped
• Two cloves of garlic, finely chopped
• Half a cup (125 g) of ricotta cheese
• 60 ml semi-skimmed or full cream
• Three tablespoons of fresh parsley, finely chopped
• A tablespoon of fresh thyme, finely chopped
• Half a teaspoon of salt
• A quarter teaspoon of ground black pepper

To step

Method 1 of 2: Red sauce

1. Preheat the oven to 190 degrees Celsius. Prepare a baking sheet by spraying it with baking spray.
2. Pour the olive oil into the saucepan.
3. Place the tomatoes in the saucepan. Add them gradually and gently with chopped garlic, salt and pepper. Stir the tomatoes gently so that they are completely covered by the olive oil and herbs.
4. Spread the tomatoes in an even layer on the baking tray.
5. Fry the tomatoes. Bake the tomatoes in the preheated oven for 60 minutes.
   • The tomatoes should be soft, but keep their shape.
   • Do not cover the baking tray while you are cooking the tomatoes.
6. Add the spices and finish cooking. Remove the tomatoes from the oven and sprinkle the chopped basil and oregano over the mixture. Put it back in the oven for an additional 30 minutes.
   • If you used dried herbs instead, use a tablespoon of dried basil and a third teaspoon of dried oregano.
7. Puree the ingredients. After removing the tomatoes from the oven, mash the contents of the baking tray using a food grinder. The food grinder will chop the tomatoes into sauce while filtering out the seeds and skins.
   • If you don't have a food grinder, a food processor is a good second choice. If you don't have a food processor, use a blender or hand blender.
   • If nothing else really, mash the tomatoes with a wooden spoon until it looks like tomato paste.
8. After mixing, strain the sauce through a sieve to remove seeds and skin.
9. Turn on the hob. It doesn't matter if it's too hot, just leave it on the stove for a little less time.
10. Let the sauce simmer. If the sauce is too thin, heat it in a small saucepan over medium heat until it thickens.
    • This can take thirty minutes or more, depending on how thin the sauce is.
    • Roma tomatoes are sweet rather than bitter, but if the sauce isn't sweet enough for your taste, you can add sugar at this point. Stir the sugar into the sauce and heat it for five or more minutes, until well dissolved.
    • Stir the sauce regularly with a wooden spoon to prevent it from burning.

Method 2 of 2: White sauce

1. Mix the ricotta and the cream together. Put the ricotta and cream together in a food processor until smooth.
   • Set the cream mixture aside until ready to use.
   • You can also use a blender if you don't have a food processor.
   • Full cream will make a smoother, richer sauce, but medium cream will make a lighter, healthier sauce.
2. Heat the oil in a saucepan. Use a small to medium saucepan and heat the oil over medium heat.
   • If you don't have olive oil, canola oil (canola oil) or vegetable oil will work fine as a substitute.
   • The oil is hot enough to work with when it starts to shimmer a bit.
3. Saute the onion. Add the sliced ​​onion to the hot oil and let it fry for five to six minutes.
   • The onion should turn transparent and soft.
   • Keep stirring the onion with a heat resistant spatula while you cook it.
   • If you don't have fresh onions, use a tablespoon of dried, finely chopped onion flakes instead. When you add the cream and ricotta mixture to the pan, add the onion flakes.
4. Add the garlic. Add the finely chopped garlic to the saucepan along with the onion and oil. Let it cook for another minute.
   • The garlic should now start to smell.
   • Keep stirring constantly while they fry.
   • If you don't have fresh, finely chopped garlic, use a quarter-teaspoon of garlic powder instead. When you add the cream mixture, add the garlic powder to the pan.
5. Now whisk in the ricotta and cream mixture. Add the ricotta and cream mixture to the saucepan and reduce the heat. Let it cook for another three minutes.
   • Let the sauce simmer slowly. When it thickens it can be removed from the heat.
6. Remove from heat and season with spices. Add the parsley, thyme, salt and pepper. Stir the herbs into the sauce with a wooden spoon.
   • If you don't have fresh herbs, use a tablespoon of dried parsley and a teaspoon of dried thyme instead.
   • You can add more salt and pepper if you wish. Add salt and pepper to taste.
7. Let the sauce cool to room temperature before using it on your pizza.

Tips

• The red pizza sauce can be kept in the refrigerator for one or two weeks. The white pizza sauce will keep for a week.
• Choose a baking tray with a raised edge. It should be fairly shallow, but a rim is needed to keep the tomatoes, herbs, and oil in the container when you bake the tomatoes in the oven.

Warnings

• Be careful when blending the hot ingredients. If the sauce splashes on your face, it can burn you.

Necessities

Red sauce

• Baking tray measuring 23 cm by 33 cm
• Food processor, food grinder or blender
• Sieve
• Small or medium saucepan
• Wooden spoon

White sauce

• Food processor or blender
• Saucepan or sauté pan
• Spatula
• Wooden spoon