Homemade Pizza Part II – the sauce

24 Dec
poached tomatoes

poached tomatoes

I know that this is not traditionally the time of year for pizza, but perhaps at some point in the coming week of yuletide withdrawal you will have a hankering for something that involves no roasted meat, no mashed potatoes and no elaborately decorated cookies. Should that be the case, I strongly suggest you top your pizza with this sauce, original recipe found here.


If you want to flaunt your kitchen know-how, make sure to open all of the doors in your house so that the smell can waft freely from room to room. The mingled scent of olive oil, sauteed garlic, simmering tomatoes and the sweet hint of wine and spices in this recipe will revive any appetites that have been overcome by holiday excess. In fact, I once sherpa-ed all of these weighty ingredients  over to a friend’s house instead of making it in advance, just so that her condo would absorb the smell of this as it was cooking. I know, I know – I’m generous enough to deserve some kind of medal.

Until one is minted, I am prepared to accept pizza as adequate recompense for my selflessness.


This makes around two cups of sauce, give or take, enough to cover two medium-sized thin crust pizzas. Garlic, wine and red pepper flakes can be adjusted to taste. I always make my sauce extra garlic-y, and no one has complained yet. As a caveat, this recipe produces a sauce with a distinctively orange hue, so do not panic if you don’t get the familiar deep red colour you were no doubt expecting. While not as aesthetically appealing as the pre-made jarred stuff, this tastes a heck of a lot better, and once the pizza is baked you won’t be able to tell the difference.


  • 8 medium tomatoes
  • 2 tbsp olive oil
  • 4 large cloves of garlic, minced
  • 2 – 4 tbsp white wine
  • 1 tsp granulated sugar
  • 1.5 tsp salt
  • 1/8 – 1/2 tsp red pepper flakes


1. Boil a pot of water and poach the tomatoes for one minute only, then drain in a pasta strainer and allow to cool. After they have cooled to the point that you can touch them, use a paring knife to split the sides of the loosened skin, and peel it off.

2. Heat the olive oil in a pot over medium heat and then add the garlic, stirring for a minute.

3. Before the garlic begins to brown, add the wine, sugar, salt and red pepper flakes and tomatoes. Break up the tomatoes with a wooden spoon or spatula.  Simmer the sauce for around half an hour so that it thickens, checking on it every ten minutes or so.


One Response to “Homemade Pizza Part II – the sauce”


  1. Homemade Pizza Part III – Assembly « Nomad Baking - December 26, 2012

    […] you have the dough and sauce ready, homemade pizza is a cinch. I often make both components well in advance, and store them in […]

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