Pizza Sauce with Fresh Garlic & Parmesan

The difference between a good homemade pizza and a great one often comes down to the sauce, and jarred just can’t compete with this. Fresh garlic gets bloomed in olive oil first, then the tomato paste goes in to cook with the herbs and spices, which deepens and rounds out the flavor before a drop of the sauce is even added.

What really sets it apart is the Parmesan stirred right into the pot. As it simmers, the cheese melts in and lends a savory, nutty backbone you won’t get from sauce poured straight out of a can.

Then it’s all about the simmer. A long, slow cook reduces the sauce thick and concentrated, which matters more than you’d think: a thick, low-moisture sauce keeps your crust crisp instead of turning the middle soggy. A pinch of red pepper flakes keeps things lively.

Chef Tips

• Cook the tomato paste with the garlic and herbs before adding the sauce; that step deepens the flavor.
• Simmer it down until genuinely thick. A watery sauce is the number one cause of a soggy pizza crust.
• Stir often near the end, since the thick sauce and cheese can catch and scorch on the bottom of the pan.

Variations

• Use Asiago in place of the Parmesan, or add a spoonful for a sharper edge.
• Dial the red pepper flakes up for an arrabbiata-style kick, or leave them out for a milder, kid-friendly sauce.