Tomato sauce for pizza and more

This is a recipe that can be used in so many ways it’s always good to make more than you need and freeze the excess. Homemade is always better than store-bought in my universe, and I keep a container or two of this tomato sauce in the freezer at all times. It’s great on pizza, and is a real time-saver when you get an urge to whip up spaghetti with meatballs or fresh Italian sausage for a quick dinner. It also helps transform boring chicken breasts into much better-looking and tasting chicken parmigiana.


  • 3 garlic cloves, peeled and minced
  • 1 medium onion, peeled and chopped
  • 1 bunch fresh basil (or flat leaf parsley), torn or chopped
  • leaves from 3 sprigs fresh thyme
  • 1 big can – 1 pound 12 oz (about 800 g) – of the best tomatoes you can find or an equivalent amount of ripe fresh tomatoes
  • salt, freshly ground black pepper
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil

Place a large, heavy-bottomed frying pan over medium low heat. Add the olive oil, garlic and onion. Saute until onion is translucent, add the tomatoes, basil and thyme. If the tomatoes are whole – smash them with the back of a spoon or fork. Season with salt and pepper, add the vinegar and some sugar if too sour. Cook for 5-6 minutes, until it begins to concentrate. Strain the sauce through a sieve, pushing with a wooden spoon or using a whisk. Put the strained sauce back into the pan and simmer for few more minutes until it is thick enough to spread on a pizza, or add a bit of water if it’s for pasta. Freeze any leftovers.

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4 Responses to “Tomato sauce for pizza and more”

  1. Sam Says:

    Great tomato sauce recipe! Simple, but very tasty looking.

  2. peter westra Says:

    Great recipe Margo! Lately I’ve been making my own tomato sauce with fresh tomatoes and garlic and this recipe will obvioulsy improve my humble effort to no end.
    Peter (from lacrosse)

  3. Margo’s Feast » Blog Archive » Crisis luncheon – tomato and eggplant tart Says:

    […] have many brown seeds – it’s a waste of time. The bitterness is in the seeds. The tomato sauce I use for pizza and spaghetti with meatballs, which I usually make in batches and freeze […]

  4. Simon’s World » Blog Archive » Open Source Says:

    […] BTW, the texture on the wall is Margo’s fantastico spaghetti sauce: […]

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