Spicy Pizza Sauce

Deva
Jul 10, 2020
5 min read

Updated: Jan 31, 2021

The Secret Spicy Sauce

Quick and Easy Homemade Pizza Sauce

Some consider pizza sauce to be the key to a great pizza; it can be a tomato, white or maybe even pesto.

Depending on your taste the sauce can be spread thin to give an even mouthwatering taste or you can spoon it on thick so that you get a delicious burst of flavor in every bite.

I've been itching to share this recipe! IT.IS. SO. DELICIOUS! (and I don't throw that word around lightly ☺️). This concoction is another that I have modified from my mother-in-law's recipe and it's super quick, easy, and tasty.

Most of us have these ingredients on hand; tomatoes, onions, garlic, spices, etc, but what is important is the method. This sauce takes a little patience; you need to let things simmer and infuse to get an all-encompassing taste of tanginess, spiciness, and saltiness.

How to make Spicy Pizza Sauce

Take your tomatoes (preferably Roma) and wash them thoroughly.

Place these tomatoes in a large pot and fill water so that it covers the top of the tomatoes.

Cover the pot with a lid and turn your heat on high. Once the water starts boiling, watch the tomatoes closely. When the skin starts to peel turn off the heat and remove the pot to the side and let it cool down. This is optional, but you can make thin slits with a knife into the skin of the tomatoes prior to placing them in the pot. This is done by running a knife all around the long edge of the tomato. This is done to make the tomato skin easier to peel after boiling.

While the tomatoes are cooling prep the rest of your ingredients.
Dice 1 half or whole red onion, depending on your love for onions, very finely; we want the onion to melt into the sauce.

Mince 6-8 cloves of garlic very finely.

Now you're going to measure out a tablespoon each of the following spices; dried parsley, dried oregano, dried basil and crushed red chili flakes. You can always reduce these amounts or add more later on! This sauce is definitely flexible and the taste is dependent on your own flavor preference.

This is optional, but since I have it growing in my backyard, I like to chop about 2 tablespoons of freshly washed oregano leaves. This addition adds a nice aroma and freshness to the sauce. You can also add freshly chopped basil leaves to the sauce as well.

Once your tomatoes are cooled, peel the skin off and place them into a blender. Puree the tomatoes into a thin paste and set aside.

Cover the bottom of a large saucepan with olive oil, and turn the heat on the lowest setting.

As the oil is simmering add your dry spices to the oil and mix in.

When the spices begin to crackle and pop, turn your heat up to medium-low and add your onions. Keep stirring until they are soft and translucent.

Add in your garlic and cook until the raw aroma is gone.

Turn down your heat and carefully pour in your tomato puree. Mix it into the onion and garlic and then raise the heat back to medium-low.

Now is the time that requires patience. You're going to want to watch this sauce carefully as we are going to reduce the sauce by a quarter by cooking some of the water off. While the sauce is simmering on medium-low heat, you will need to stir it occasionally to help it along. We want the sauce to be between and thick and thin consistency.

During the simmering phase, you can add salt to taste, about a teaspoon and a half, and sugar, about a half teaspoon.
Once your sauce has reduced check the taste and adjust spices salt and sugar to your liking.
Turn the heat down to low and add in your fresh leaves. We want to wilt them into the sauce to maintain the fresh flavor and also get that leafy bite.

And now you're ready to enjoy your homemade sauce!

Secret Spicy Sauce

I love this sauce so much! It's delicious, versatile, and super quick to make. I have taken this sauce and put in on pizzas, used it as a dipping sauce for garlic knots and breadsticks, blended it, and made pasta or just dipped good ol' bread to make a wonderful snack!

Handmade Cast Iron Pan Pizza

Preparation Time: 10 minutes

Cook Time: 15 -20minutes

Yield: 16 ounces

Serves: 4-6

Ingredients

6-8 Roma Tomatoes
1 bulb (6-8 cloves) of fresh garlic, minced
1 medium red onion, finely diced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon crushed red chili pepper
1 1/2 teaspoons of salt, or more to taste
1/2 teaspoon sugar
Olive oil
OPTIONAL: 2 tablespoons freshly chopped oregano
OPTIONAL: 4-6 leaves of freshly chopped Italian basil

Method

Wash and dry all fresh vegetables and leaves
Slit the skins of the tomatoes and place them in a pot, covering the tomatoes with water. Boil on high heat until the skins begin to peel away. Turn off heat and set aside to cool.
Chop and mince onions and garlic and fresh leaves.
Measure out a tablespoon of each of dried parsley, dried oregano dried basil and crushed red chili flakes.
Once tomatoes are cooled, peel off the skin and blend into a puree
Coat the bottom of a large saucepan with olive oil and turn the heat on low.
Add parsley, oregano, basil, and red chili and mix in until simmering
Add in onions and raise heat to medium-low. Cook until translucent
Add in garlic and cook until the raw aroma is gone.
Lower heat and pour in the tomato puree. Raise heat back to medium-low and simmer until reduced by a quarter. Add in salt and sugar and adjust the taste of other spices.
Reduce heat and add in fresh leaves and stir.
Adjust spices and salt to taste and enjoy!

Notes:

The spices mentioned in the recipe are to my personal taste. These spices can be modified to individual taste
These amounts can be adjusted to make more sauce and keep. This sauce can be bottled and refrigerated up to 2-3 weeks.
Prep time will vary depending on how much sauce you decide the make and the amounts of ingredients you use.
Taste is always the best with this recipe. The amounts I use give a very neutral and flavorful sauce but my husband and family tend to enjoy a more spicy and robust sauce.
This sauce can also be blended when cooled to give a thick and creamy sauce great for pasta, bread, and even pizza.
I like to add a little whipping cream to the sauce when making pasta because it makes it even richer in flavor.

Please let me know your thoughts and post your attempts and modifications in the comments! :)