Kezza's Chunky Pizza Sauce

Total Time
1hr 10mins
5 mins
1 hr 5 mins

My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation of a home-made pizza sauce we had in Cassino when we went down there for the 60th commemorations last year.

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  1. Heat the olive oil in a medium saucepan, on medium heat.
  2. Saute the onions and garlic until translucent, but do not allow to burn or brown.
  3. Add the herbs and saute for 1 minute.
  4. Add the tomatoes and tomato paste (and salt & pepper to taste) and simmer for 60 minutes on low heat (I use 2/6) until reduced to a thick sauce. I taste this every 10 minutes and sometimes add pepper if required.
  5. Cool, and use on your favourite pizza bases. Can be used on 4 x medium bases (if you like a lot of sauce), or 6 bases if you like a thinner covering. You can also puree this with a Bamix if chunky sauce isn't your thing (plus, it goes further if you puree it).