Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.
531 K 4.4/5 (88 reviews)
1 hour 15 min.
Easy
350 g
7 IngredientsLast modified on: October 19th 2010
For 350 g, you will need:
- 1
½ onion - 2
1 shallot - 3
½ bouquet garni - 4
½ garlic clove - 5
1 cup peeled and chopped tomatoes - 6
2 ½ tablespoons tomato paste - 7
2.5 tablespoons olive oil
Change these quantities to make:
Change measures:
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 1 shallot and ½ onion.
Put 2.5 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 2.5 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 1 cup peeled and chopped tomatoes, ½ bouquet garni and ½ 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 2 ½ tablespoons 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 5 RDI=2 % | 30 RDI=3 % | 40 RDI=6 % | 470 RDI=20 % | 1,980 RDI: 20 % |
| Per 100 g | 1 RDI=0 % | 6 RDI=1 % | 8 RDI=1 % | 110 RDI=5 % | 460 RDI: 5 % |
How much will it cost?
- For 350 g : 1.70 €
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
Quick flaky pizza
This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves.
114 K 40 min.
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.
55 K 60 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).
52 K4.4 1 hour 6 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.
68 K4.3 50 min.
Brussels sprouts à la Lombarde
Brussels sprouts cooked on the side, strips of ham, tomato sauce and Mascarpone cheese.
15 K 1 hour 15 min.
This recipe uses (among others)
Peeled and chopped tomatoes
Like these other recipes: Chicken "cantina", New Zealand pies, White bean gratin "à l'italienne", Spinach and chick peas "à la milanaise", Polpete, ... See them all 15
Tomato paste
Like these other recipes: Creamy spinach à la Lombarde, Chorba, Tomato and courgette tart, Taos hotpot, Green beans "Napoléon", ... See them all 11
Olive oil
Like these other recipes: Greek salad with chicken, Spicy carrots and turnips roasted with Parmesan cheese, Filet mignon with asparagus, Mushroom and artichoke omelette, Endives "bonne femme", ... See them all 526
Shallot
Like these other recipes: Cabbage and cheddar quiche, Eggs Florentine, Spinach Omelette, Quartet of brassicas with cream , Creamy "terre et mer" pots, ... See them all 202
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011368 K4.3 1 hour 15 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011269 K3.9 50 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018425 K 15 30 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017941 K 54 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)
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.