This pizza sauce is a true opposite to my super speedy go-to American pizza house recipe. It’s deeply rich with tomato flavor from cooking on the stove for an hour, with lots of small soft tomato chunks for texture.
It works particularly well with many Italian style pies, or as a topping for deep dish Chicago pizzas.
Cooked Italian Style Pizza Sauce, Chunky Style
Although easy and inexpensive, this sauce cooks for a full hour on the stove. Make sure you plan ahead.
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes in rich juice
1/2 teaspoon salt
1/2 teaspoon sugar
Freshly ground black pepper
1. In a medium size saucepan, heat the oil over medium-high heat and sauté the garlic for about 1 minute, or until fragrant. Add the tomatoes with their juice, salt, sugar and some freshly cracked black pepper.
2. Bring sauce to a simmer and cook uncovered over medium to medium-low. Stir occasionally and simmer until all juices have evaporated, the tomatoes have broken up and the sauce thickens. About 1 hour. During the last 10 minutes of cooking time, break the tomatoes up with a wooden spoon.
Optional: For a smooth sauce, skip breaking up the tomatoes. At the end of cooking time puree the sauce with a food processor or food mill.
Makes about 1 1/2 cups of sauce.
Recipe and photograph by Laura Flowers.