Sandra This Bobby Flay Pizza Sauce Recipe is a robust and herb-infused recipe, which is made with sweet whole peeled tomatoes and aromatic fresh basil. It’s better than store-bought, ready in about 25 minutes.
Bobby Flay Pizza Sauce Ingredients
- 1 can (28-ounces) whole peeled tomatoes, in juice
- 1 small white or sweet onion, finely diced and minced
- 1 clove garlic, peeled and minced
- 3 to 4 fresh basil leaves, chopped or torn
- 1 teaspoon dried oregano
- Pinch salt
- Pinch fresh ground black pepper
- Pinch sugar, optional
- 2 tablespoons olive oil, to saute
How To Make Bobby Flay Pizza Sauce
- Prep the tomatoes: Pour the can of whole peeled tomatoes and their juice into a large bowl. Using your clean hands, crush the tomatoes until they are broken down but still slightly chunky.
- Sauté the onions: Heat the olive oil in a medium saucepan over medium-high heat. Add the finely diced onion and sauté until they become soft and slightly translucent, about 3-4 minutes.
- Add the garlic: Add the minced garlic to the pan and cook for about one minute, stirring constantly, until it is golden and fragrant. Do not let it burn.
- Simmer the sauce: Stir in the crushed tomatoes with their juices. Season with salt and freshly ground black pepper to taste. Add the fresh basil and dried oregano. If the tomatoes smell very acidic, add a pinch of sugar to balance the flavor.
- Reduce: Reduce the heat to low. Simmer the sauce gently, stirring occasionally, for at least 15 minutes. This allows the excess water to evaporate, resulting in a thick sauce that won’t make your pizza crust soggy.
- Cool and store: Remove the sauce from the heat. Allow it to cool completely before spreading it on pizza dough or transferring it to an airtight container.
Recipe Tips
- Why Whole Peeled Tomatoes? Whole peeled tomatoes (especially San Marzano variety) generally have a better flavor and texture than pre-crushed or diced tomatoes, which are often treated with firming agents like calcium chloride. Crushing them by hand gives you the perfect rustic consistency.
- The Onion Factor: Many pizza sauces are uncooked. Bobby Flay’s version is a cooked sauce that includes sautéed onions, giving it a sweeter, deeper, and more savory profile similar to a New York-style slice sauce.
- Texture Preference: If you prefer a completely smooth sauce, you can use an immersion blender after simmering to puree the onions and tomato chunks.
- Consistency is Key: If the sauce still looks watery after 15 minutes, keep simmering. A watery sauce is the enemy of a crisp pizza crust.
What To Serve With Bobby Flay Pizza Sauce
Obviously, this is for pizza, but it works for many Italian-American snacks.
- Homemade Pizza: Spread on fresh dough with mozzarella.
- Calzones: Use as a filling or a dipping sauce on the side.
- Breadsticks: Warm it up for dipping garlic knots.
- Meatball Subs: A great base sauce for sandwiches.
How To Store Bobby Flay Pizza Sauce Recipe
- Refrigerate: Transfer the completely cooled sauce to a jar or airtight container. It will stay fresh in the refrigerator for up to one week.
- Freeze: Pizza sauce freezes beautifully. Portion it out into freezer bags or small containers and freeze for up to 3 months. Thaw in the fridge overnight before using.
Bobby Flay Pizza Sauce Nutrition Facts
- Calories: 45
- Total Fat: 2.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugar: 3g
- Protein: 1g
Nutrition information is estimated per 1/4 cup serving.
FAQs
Yes, but you will need to peel them first (blanch in boiling water for 30 seconds) and cook the sauce significantly longer (45-60 minutes) to reduce the water content.
It depends on your tomatoes. Canned tomatoes can vary in acidity. Taste the sauce after it simmers; if it tastes sharp or sour, the sugar will balance it out. If it tastes sweet enough, skip it.
Fresh basil adds a bright, floral note that dried basil lacks. However, if you only have dried, use 1 teaspoon and add it at the beginning with the oregano so it has time to rehydrate.
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Bobby Flay Pizza Sauce Recipe
Description
A cooked, savory pizza sauce featuring sautéed onions, garlic, and hand-crushed tomatoes, simmered to a perfect thickness for homemade pies.
Ingredients
Instructions
- Hand-crush the tomatoes in a bowl.
- Heat olive oil in a saucepan over medium-high heat.
- Sauté onion until translucent (3-4 mins).
- Add garlic; cook 1 minute.
- Stir in tomatoes, basil, oregano, salt, pepper, and sugar.
- Simmer on low for 15 minutes to thicken.
- Cool completely before using.
Notes
- Resting: The flavor of this sauce improves the next day as the garlic and herbs infuse the tomatoes.
- Pizza Tip: Apply the sauce cold or at room temperature to your pizza dough; hot sauce can make the raw dough gummy.
- Spice: Add a pinch of red pepper flakes with the garlic for a spicy “Arrabbiata” pizza sauce.
