This is a delightful and simple homemade pizza sauce recipe from the renowned Argentine chef, Narda Lepes. Known for her culinary tips and simplicity in cooking, Narda Lepes presents a sauce that emphasizes the three core components of pizza: dough, cheese, and sauce. This recipe reveals some of her secrets to making an authentic and flavorful pizza sauce that can elevate your homemade pizza to new heights.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel and finely dice the onions into a brunoise.
Roughly chop the Roma tomatoes.
In a saucepan, heat a sufficient amount of olive oil. Sauté the crushed garlic cloves for a few seconds.
Add the diced onions to the saucepan, season with salt and pepper, and sauté until they become translucent.
Incorporate the chopped tomatoes and basil leaves into the mixture.
Cook the sauce on medium heat for about 15 to 20 minutes, allowing the flavors to meld and the sauce to thicken to your preference.
Adjust the quantity of basil leaves and sugar based on your taste preference.
For a smoother sauce, blend the mixture after cooking.
Can I use canned tomatoes instead of fresh Roma tomatoes?
Yes, you can use canned tomatoes if fresh Roma tomatoes are not available. Adjust the cooking time as needed.
How can I make the sauce spicier?
To add some heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.
How long can I store the pizza sauce?
The pizza sauce can be stored in an airtight container in the refrigerator for up to a week.
Can I freeze the pizza sauce?
Yes, you can freeze the sauce in a freezer-safe container for up to three months.
What can I do if the sauce is too thick?
If the sauce is too thick, you can thin it out with a little water or olive oil until you reach the desired consistency.
