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This is my top-secret formula for San Marzano pizza sauce. I incorporate an old, secret trick I learned from my grandparents in this recipe. The next time you’re making homemade pizza, you might as well make your own sauce too!
Ingredients
- 2 tablespoons olive oil
- 2 anchovy fillets
- 3 cloves garlic, minced
- 2 tablespoons finely chopped fresh oregano leaves
- 1 (28 ounce) can whole peeled tomatoes (preferably San Marzano), crushed
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon white sugar
- 1 pinch freshly ground black pepper
- salt to taste
- 1 pinch baking soda
Directions
Step 1
Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.
Step 2
Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.
Chef’s Notes:
I think San Marzano tomatoes from Italy are the world's best tomatoes for sauce.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 54 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Cholesterol1mg | 0% |
| Sodium194mg | 8% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 4% |
| Total Sugars3g | |
| Protein1g | |
| Vitamin C10mg | 52% |
| Calcium42mg | 3% |
| Iron1mg | 6% |
| Potassium206mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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