Pizza is a must in this house, as I have a pizza loving husband from New York. It took years to figure out a sauce recipe that he says is as good as “New York Pizza.”
The sauce came first. After a while, I finally got the pizza like real “New York Pizza.”
This is the thick sauce we use for pizza with toppings.
We use a different sauce when making Margherita Pizza.
I generally make a double batch and freeze in ice cube trays and then transfer to a freezer bag for use throughout the month.
Here is your handy printable recipe:
Ultimate Pizza Sauce
Print Pin RatePrep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 pizzas
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon butter
- 1/2 cup Yellow/Brown Onion chopped well
- 1/4 cup Fresh Celery chopped well
- 1 Fresh Garlic minced
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 2 Tablespoons grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon White Sugar
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 Bay Leaves
- 1 teaspoon fennel seeds crushed
Instructions
- In a large skillet, melt butter with the oil.
- Add the onion, celery and garlic and sauté until soft and transparent.
- Add tomato sauce and tomato paste and stir until smooth.
- Add remaining ingredients and bring to slow simmer.
- Simmer for 20-45 minutes, or until desired taste is reached
- Remove the bay leaf and use an immersion blender to achieve desired consistency.
Notes
Use of the immersion blender is optional.
If you leave out the fennel seed the recipe will be delicious, but if you use the fennel seeds, the recipe will be absolutely incredible.
I double or triple the recipe and freeze in ice cube trays, then transfer cubes to a freezer bag for pizza nights.
If you leave out the fennel seed the recipe will be delicious, but if you use the fennel seeds, the recipe will be absolutely incredible.
I double or triple the recipe and freeze in ice cube trays, then transfer cubes to a freezer bag for pizza nights.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
PIN this Ultimate Pizza Sauce!
Ultimate Pizza Sauce
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Hi Jill, Can I prepare this in my Instant Pot? I’m sure this is delicious. Anxious to try this! Gave it 5 stars because your recipes are the best and I don’t doubt that it will be yummy!
Hi Carol. This can be done in the pressure cooker, no problem. Thanks and I am glad you enjoy my recipes. Jill
Hi, this looks like a great recipe and I can’t wait to try it! I’m curious…how many “ice cubes” do you thaw for one pizza?
Hi Tracy. Thanks. It depends on the size pizza. For a 12 inch, I use 3-4 cubes. Jill
Hi, can you do a double batch at one time, in one round in the IP?
Hi Jennifer~
Sure, no problem. Jill
Hi…thank you for this recipe! Your reply to another reader’s question below didn’t mention how long you recommend cooking it — if using the Instant Pot? Thanks in advance!
Hi Rachel. I would just do 5 minutes. Jill
As you stated, 5 minutes cook time for pizza sauce, but on what setting for instant pot? Ty.
Hi – it says 8 ounce can of tomato sauce. Do you mean 28 ounce can? 8 ounces doesn’t seem like enough…
Thanks
I have this sauce simmering on the stove as we speak and my house smells so good! Taste before simmering was superb. I was a little confused recipe stating an 8 oz can of tomato sauce when what I had were 14.5 oz cans and recipe stated this was enough for six pizzas. I like a saucy pizza! I doubled, using my 2 14 1/2 oz cans and it is perfect! I can’t wait to make the no carb chicken crust pizza from keto connect for my dinner. Thank you for a wonderful recipe.
Thank you, Marilyn. I am glad you like my pizza sauce. Jill