Appetizing: the pizzaiola sauce with tomatoes is the perfect recipe if you are looking for light and quick pasta dishes, and not only that, it is also tasty to cook with white and red meat to create delicious main courses. The main ingredients of the sauce are tomatoes and oregano, if they are in season, it is better to use fresh tomatoes, otherwise canned peeled tomatoes will also do just fine.
If you have tried my spaghetti alla pizzaiola with cherry tomatoes, you cannot miss the pizzaiola sauce recipe, a very simple seasoning scented with oregano and that you can enrich by adding capers, black olives, anchovy fillets, etc.
This season, when my kitchen is abundant with fresh tomatoes, there are two seasonings I love to prepare: the pizzaiola sauce and homemade pomarola, two very useful recipes to use up ripe tomatoes and give dishes a summer flavor.
I’ve already prepared it, what are you waiting for? Let’s see how to prepare it together, and then let me know if your dishes were enjoyed!
TRY ALSO:
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 174.38 (Kcal)
- Carbohydrates 10.38 (g) of which sugars 9.02 (g)
- Proteins 2.73 (g)
- Fat 13.02 (g) of which saturated 1.74 (g)of which unsaturated 10.44 (g)
- Fibers 5.51 (g)
- Sodium 692.41 (mg)
Indicative values for a portion of 197 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs ripe, fresh tomatoes (or 24.7 oz canned peeled tomatoes)
- 3.5 oz olive oil
- 1 onion
- 1 clove garlic
- to taste salt
- to taste pepper
- 1 tsp dried oregano (or fresh)
TOOLS
- Garlic press
- Mezzaluna
- Cutting board
- Saucepan
Tomato Sauce Recipe alla Pizzaiola
Tasty, simple, a perfect seasoning!
Wash the fresh tomatoes, put them to blanch for a few minutes in a pot of boiling water, when you see the skin begins to detach from the pulp, drain them and let them cool. Proceed to remove the skin from all the tomatoes, then chop them coarsely and remove the seeds.
ATTENTION: if you’re using canned peeled tomatoes, you can skip directly to the next steps.Finely chop the onion using a mezzaluna and crush one clove of garlic with the appropriate tool.
In a saucepan, brown the oil with the onion and garlic for 5 minutes.
When they are golden, add the tomatoes, salt, pepper, and cook over low heat for about 30-35 minutes, stirring occasionally with a wooden spoon. Five minutes before removing the sauce from the heat, add the dried oregano (if you use fresh oregano, add it also 10 minutes before) then turn off the burner.
Here is our pizzaiola sauce, ready to be used. You can use it to season pasta dishes but also to make tasty chicken bites with a pizza flavor.
Tasty, good, and simple, this sauce will conquer the whole family, I’m sure!
Storage and Tips
Storage: the pizzaiola sauce can be stored in the fridge for 2-3 days closed with a lid.
If you use fresh products, you can also freeze it.
You can also prepare jars to preserve; in this case, I suggest cooking the sauce a little longer. For a correct preparation of homemade preserves, follow the Ministry of Health guidelines.
Tips: to speed up the recipe and if not in season, you can prepare this sauce with canned peeled tomatoes.
You can use either dried or fresh oregano, the indicated dose can be increased according to your taste, but be careful not to overdo it to avoid a too strong flavor.
Related Recipes
Try other tomato sauces, here are some ideas below:
