Pizza sauce – cooked tomato sauce with garlic and oregano
Cooked tomato sauce for crisp round pizzas in a home oven or Norwegian tray pizza. Good with ham, mushrooms and mince. Use 60–80 g per round pizza.
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Pizza sauce – cooked tomato sauce with garlic and oregano
4 pizzas · 25–35 minutes
Equipment: Small saucepan and spoon
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Sauce
- 400 g passata or crushed canned tomatoes
- 10 g olive oil
- 1 small garlic clove, finely chopped
- ½ tsp dried oregano
- 3 g fine salt, adjust after reducing
- ¼ tsp sugar, only if needed
Allergens: No mandatory declarable allergens in the basic ingredients; check packaged ingredients.
Method
Soften the garlic
Warm the oil over a medium-low heat. Cook the garlic until fragrant, 30–60 seconds, without browning.
Reduce the tomatoes
Add the tomatoes and oregano. Simmer uncovered for 20–30 minutes until spreadable, leaving a visible trail when drawn through with a spoon.
Season and cool
Season with salt after reducing. Try a little sugar only if the tomatoes need rounding out. Cool before spreading onto the dough.
https://sapidus.no/en/oppskrifter/pizzasaus-kokt-tomat
About portions and timing
Cuisine: Italian-inspired
Estimated timing: about 5 min preparation · about 25 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Warm the oil over a medium-low heat. Cook the garlic until fragrant, 30–60 seconds, without browning.
Add the tomatoes and oregano. Simmer uncovered for 20–30 minutes until spreadable, leaving a visible trail when drawn through with a spoon.
Season with salt after reducing. Try a little sugar only if the tomatoes need rounding out. Cool before spreading onto the dough.
Get to know the spices in this dish
Good to know before you cook
Pairs well with
Crisp home-oven pizza, Norwegian tray pizza, ham, mushrooms and minced meat. Use 60–80 g per round pizza.
Good to know
Cooking evaporates water and makes a fuller sauce. Sugar rounds out the flavour but does not remove the acid.
Quantity and use
About 320–350 g · 4–5 pizzas · 25–35 minutes. Choose the pizza count to adjust the ingredients. Spread the sauce thinly; it may stretch to an extra pizza.