The Best 5 Minute Tomato Sauce (For Pizza or Pasta!)
Looking for a quick and delicious tomato sauce that's perfect for pizzas and/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
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.