A quick pizza sauce that requires only tomato paste. One batch makes enough for about one pizza.
Mechanic
Built on double-strength tomato paste rather than crushed tomatoes. The paste is already concentrated so the sauce is ready in under 15 minutes and has a deep tomato flavour without a long simmer. The splash of wine deglazes and adds acidity.
Ingredients
- 2 tablespoons tomato paste (double-concentrated tube paste)
- 3–4 tablespoons water (adjust for consistency)
- splash of red wine
- 1 teaspoon extra-virgin olive oil
- pinch dried oregano
- pinch dried thyme
- salt and black pepper
- pinch of sugar (if needed)
Method
Heat the olive oil in a small saucepan over medium. Add the tomato paste and cook, stirring, until it darkens slightly and smells sweeter, 1–2 minutes.
Add the wine and stir to deglaze. Add the water and herbs and simmer for 5 minutes. Taste and add a pinch of sugar if the sauce is sharp.
To serve
Spread on pizza dough, flatbread, or as a dipping sauce. Can be made ahead and refrigerated for a week.
Notes
- For a bigger batch built on strained tomatoes, see Pizzeria pizza sauce.
- Add more water for a looser sauce.
- The double-paste concentrate is important; regular paste needs more reduction time.
- See also The Aldersons’ epic 12 days of pizza, our family’s 12-pizza Christmas marathon.