Pizzaiola Sauce

Pizzaiola sauce may be served on top of beef steak, pizza, chops or fish.


2 1/2 tb olive oil
4 oz finely chopped onions
2 1/2 ts finely chopped garlic
2 1/2 pounds Italian plum or whole-pack tomatoes, coarsely chopped, undrained
2 tb tomato puree (paste) (level)
2 1/2 ts dried oregano (crumbled)
2 1/2 ts fresh basil, finely cut
1 bay leaf
2 ts sugar (scant)
freshly ground black pepper


1. Heat the 2 1/2 tablespoons of olive oil in a medium sized enamelled or stainless steel saucepan and cook the finely chopped onions in it over a moderate heat, stirring frequently, for 7 to 8 minutes.

2. When the onions are soft and transparent but not brown, add the finely chopped garlic and cook for another 1 to 2 minutes, stirring constantly.

3. Then stir in the coarsely chopped tomatoes and their liquid, the tomato purie, oregano, basil, bay leaf, sugar, salt and a few grindings of black pepper.

4. Bring the sauce to a boil, turn the heat very low and simmer uncovered, stirring occasionally, for about 1 hour.

5. When finished, the sauce should be thick and fairly rough in texture.

6. Remove the bay leaf.

7. Taste and season the sauce with salt and freshly ground black pepper.

8. If you want a smooth texture, purie the sauce through a food mill, or rub it through a sieve with the back of a large wooden spoon.

What did you think?

21 people have helped to review this recipe. Thankyou!

Excellent Recipe
posted by Boo @ 01:54PM, 5/18/06
Delicious and impressive dinner recipe, best made with veal.
posted by Gorden L. @ 12:24PM, 6/25/07
Much better than supermarket sauce.
Good recipe, thanks!
posted by Seamonkeyman @ 01:27AM, 8/10/08
Works well with pork chops. I browned some chops in butter in a frying pan, then placed the chops in a baking pan, and covered them with the sauce. I wrapped the pan in foil, then baked for 1hr at 180C.
End result was very tender, super tasty chops. I also added about a handful of chopped black olives to this recipe, inspired by a pizzaiola sauce I once had in a restaurant. It works well, if you like black olives. :)
Great on Rigatoni too!
posted by Bruce H. @ 12:09PM, 10/13/08
Throw in some marinated artichoke hearts and kalamata olives, grate some mozzarella into it and serve it over Rigatoni. Yeah... that's Italian.
posted by supermarg @ 07:26AM, 3/15/09
I loved this recipe with a handful of pickled capers and mushrooms.
posted by Margey @ 10:20AM, 8/17/10
How much/many pizza/s would this cover?
Pizzaiola Review
posted by Jennifer dillanter @ 08:57AM, 1/02/12
Tasty Sauce, lovely with the dried and fresh herbs
Pizzaiola Review
posted by Jennifer Dillanter @ 08:58AM, 1/02/12
Tasty Sauce, lovely with the dried and fresh herbs. Thank you
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