This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.
544 K 4.4/5 (88 reviews)
1 hour 15 min.
Easy
3.40 €
700 g
7 IngredientsLast modified on: October 19th 2010
For 700 g, you will need:
- 1
1 onion - 2
2 shallots - 3
1 bouquet garni - 4
1 garlic clove - 5
500 g peeled and chopped tomatoes - 6
70 g tomato paste - 7
5 tablespoons olive oil - Total weight: 865 grams
Times for this recipe
Preparation: 10 min.
Resting: 30 min.
Cooking: 35 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Peel and finely chop 2 shallots and 1 onion.
Put 5 tablespoons olive oil in a large pan, heat and add onion and shallots, salt and pepper.
Cook for 1 or 2 minutes, without colouring.
Put 5 tablespoons olive oil in a large pan, heat and add onion and shallots, salt and pepper.
Cook for 1 or 2 minutes, without colouring.
Stage 2 - ⌛ 30 min.
Add 500 g peeled and chopped tomatoes, 1 bouquet garni and 1 garlic clove en chemise (in its skin), stir well, salt and pepper again.
Leave to cook covered, on low heat for 25/30 minutes, until tomatoes have disintegrated.
Leave to cook covered, on low heat for 25/30 minutes, until tomatoes have disintegrated.
Stage 3 - ⌛ 5 min.
Discard bouquet garni and garlic, add 70 g tomato paste, mix well.
Leave to cook uncovered on low heat for about 5 minutes, stirring occasionally, for sauce to thicken slightly.
Leave to cook uncovered on low heat for about 5 minutes, stirring occasionally, for sauce to thicken slightly.
Stage 4 - ⌛ 30 min.
Taste to check seasoning, then remove from heat and leave to cool.
You can blend it briefly if you prefer a smooth sauce.
You can blend it briefly if you prefer a smooth sauce.
Stage 5
Put in a jar with an airtight lid and refrigerate.
Remarks
For a stronger flavour, you could add a stock cube with the tomatoes.
See also pizza dough recipe, and some advices for pizza-party.
See also pizza dough recipe, and some advices for pizza-party.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
How much will it cost?
- For 700 g : 3.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 7
Fine multi-tomato tart
This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
66 K 60 min.
Baker's pizza
Baker's pizza is very quick to make using a basic bread dough. If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.
109 K 40 min.
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.
79 K4.3 50 min.
Lumberjack turnovers
These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
134 K5 3 hours 45 min.
Quick stuffed courgettes
This is a relatively rapid way to prepare stuffed courgettes, using ready-made items that you can take out of the fridge or freezer at the last minute (or nearly).
61 K4.4 1 hour 6 min.
This recipe uses (among others)
Peeled and chopped tomatoes
Like these other recipes: Spinach and chick peas "à la milanaise", Sausage rougail, Sausages with baked beans, French style, New Zealand pies, Enchiladas, ... See them all 15
Tomato paste
Like these other recipes: Couscous, Cretan-style salmon , Creamy spinach à la Lombarde, Green beans "Napoléon", Loaf for "les filles'", ... See them all 13
Olive oil
Like these other recipes: Purple Pesto, Individual creamy endive gratins, Beurre d'escargot, Risotto with zucchinis and cherry tomatoes, Potimarron and leek soup, ... See them all 557
Shallot
Like these other recipes: Röstis, "Au vert" beef, Pork roast with herbs, Sliced veal with leeks and mushrooms, Gratin-style spinach and chicken omelette , ... See them all 213
Other recipes you may also like
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with... September 17th 2013133 K4.6 30 min.
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest. July 21th 2019122 K3 60 min.
Plum and hazelnut crumble
Plums and hazelnuts always go really well together, as you'll find in this late-summer crumble. September 15th 202138 K 1 hour 20 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025356 K5 1 hour 15 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018397 K 14 1 day 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.