Looking for a quick and delicious tomato sauce that’s perfect for pizzas or pasta? Look no further! My 5 minute tomato sauce is the ultimate solution. With just six simple ingredients, you’ll have a delicate and flavourful sauce ready in no time. Whether you’re whipping up a homemade pizza or craving a speedy pasta dish, this versatile sauce is sure to become a staple in your kitchen.
This sauce is not only suitable as a pizza base or a quick pasta sauce, you can use it to serve alongside arancini balls, as a dipper for fresh crunchy bread or bread sticks, as a condiment for deep-fried ravioli or many other Italian appetisers or starters.
The sauce is really delicate yet so full of flavour. I can literally eat it with a spoon! It’s my go-to sauce for pizza bases and I absolutely adore it served over my Cheats Spinach & Ricotta Ravioli.
You seriously need LESS than 5 minutes to make this incredible sauce! You most likely have all the ingredients in your pantry cupboard.
I use MUTTI Finely Chopped Tomatoes for this sauce and I highly suggest that you use them too. They are so finely chopped, sweet, delicate and they just work so well for this sauce. You can however use other types such as diced, whole or crushed. See the Notes below the recipe card to see what you need to do if using another type of canned tomato.
The Best 5 Minute Tomato Sauce (For Pizza or Pasta!)
❄️ Storage
FRIDGE:
Store any leftover tomato sauce in an airtight container in the fridge. Use within 5 days.
FREEZE:
This sauce freezes well. I don’t usually use all the sauce when using as a base for pizzas as its just my partner and myself, so I divide the sauce up into ‘pizza’ size portions and freeze in zip-lock bags for future use. Next time I’m make pizzas, I can just take out 1 or 2 bags, depending on how many pizzas Im making. It thaws quickly on the counter top, so doesn’t matter if you forget to thaw it earlier in the day in the fridge. It will freeze for up to 6 months.
The Best 5 Minute Tomato Sauce (For Pizza or Pasta!)
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, finely chopped
- 400g can finely chopped tomatoes (See Note 2)
- 1 teaspoon dried oregano
- 1 teaspoon caster sugar (See Note 3)
- ½-1 teaspoon dried chilli flakes (depending on heat desired – optional)
- Salt and pepper, to taste
Instructions
- Add oil and garlic to a small saucepan (it needs to start off in a cold saucepan). Place over a medium-low heat Cook until the oil starts to produce bubbles from on the base then cook for 1 minute. Do not allow the garlic to colour, you just want to lightly cook it to take away the rawness.
- Add the remaining ingredients and stir to combine. Heat through for 1 minute. Taste and adjust seasoning with salt and pepper and a little extra sugar if required.
- If using the sauce for pasta, continue to heat until piping hot. If using to spread over pizza bases, remove from heat and allow to cool to room temperature. Use as desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CANNED TOMATOES
I used Mutti Finely Chopped Tomatoes. I find these work best for this recipe as they are so finely chopped already, you do not need to use a blender to break down whole or diced tomatoes.
If using whole or diced tomatoes (rather then the finely chopped), you will need to process them in a blender or small food processor quickly beforehand to break them down. - SUGAR
Tomatoes can be quite acidic. You will find this more so in cheaper canned tomatoes rather than good quality ones. I do find this sauce, whatever brand you use, benefits from adding this touch of sugar. It helps to balance the flavour. If using a budget brand, you may even need to increase the sugar even more. Start by adding 1/2 teaspoon extra at a time, tasting between until you hit that sweet spot.
You can also OMIT the sugar all together if desired. - STORAGE
Any leftover tomato sauce can be stored in an airtight container in the fridge and used within 5 days.
Alternately, you can freeze. If using as a pizza sauce, I like to freeze in indvidual portion sizes in zip-lock bags for topping pizzas with. This makes it easy to take out only what you need per pizza when required. Don’t forget to label and date the sauce. Thaw before use.
You may also enjoy
- Cheats Spinach & Ricotta Ravioli
- Easy Spaghetti & Meatballs
- Brown Butter, Parsley & Sea Salt Garlic Bread
- Bruschetta Bowl with Sticky Balsamic
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