This is my go-to pizza sauce.
It’s very easy to make and incredible tasting. This sauce has the perfect punch of acidity while having a peppery bite from the basil leaves. The onion halves leave a trace of flavor, without overpowering the sauce. The limited ingredients give small bursts of flavoring, letting the tomatoes really star here.
You will not go back to store bought sauce after trying this recipe.
Adapted from Serious Eats
1 can whole San Marzano tomatoes
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves
2 teaspoons dried oregano
pinch red pepper flakes
2 sprigs fresh basil
1 medium onion, peeled & cut in half
Crush or puree your tomatoes. Set aside.
Over medium heat, add butter and olive oil to a large sauce pot. Once heated, add garlic, oregano, salt and red pepper flakes. Simmer for 1 minute.
Add tomatoes to the pot, be careful, they tend to splatter.
Stir ingredients together, add basil and onion.
Simmer sauce for 30 minutes and remove from heat. Discard onion and basil stems. Set aside until ready to use.