Servings: 2 cups
Calories: 45kcal
Equipment
- Medium saucepan
- Whisk or wooden spoon
- Blender or immersion blender (optional, for smoother texture)
- Airtight storage container
Ingredients
- 1 28 oz can crushed tomatoes
- 3 tbsp granulated sugar
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
- 1 tbsp balsamic vinegar for depth optional.
Instructions
- Sauté Base: Heat olive oil in a saucepan over medium heat. Add garlic powder, onion powder, and red pepper flakes (if using). Sauté for 1–2 minutes.
- Simmer Sauce: Add crushed tomatoes, sugar, basil, oregano, salt, and pepper. Stir to combine.
- Cook: Reduce heat to low and simmer for 15–20 minutes, stirring occasionally.
- Blend (Optional): For a smoother texture, blend the sauce with an immersion blender.
- Cool & Store: Let the sauce cool, then refrigerate for 30 minutes to meld flavors before use.
Notes
Storage: Refrigerate for up to 1 week or freeze for 3 months.
Adjust Sweetness: Reduce sugar to 2 tbsp for a less sweet sauce.
Fresh Herbs: Substitute 1 tbsp fresh basil/oregano for dried.
Use Cases: Ideal for Detroit-style or deep-dish pizzas.
Allergy-Friendly: Naturally vegan and gluten-free.
Nutrition
Serving: 0.5cup | Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.4g | Sodium: 250mg | Potassium: 200mg | Fiber: 1g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
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