Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely minced (about 2 tsp)
- 1 can (15 oz / 425 g) plain tomato sauce
- 2 tbsp (35 g) tomato paste
- 2 tbsp water
- 1 tbsp granulated sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp black pepper
- 3/4 tsp kosher salt
- 1 tsp red wine vinegar
Do This
- 1. Warm olive oil in a saucepan over medium heat; bloom minced garlic 30–45 seconds.
- 2. Whisk in tomato sauce, tomato paste, and water until smooth.
- 3. Stir in sugar, oregano, basil, onion powder, garlic powder, red pepper, black pepper, and salt.
- 4. Add red wine vinegar; bring to a gentle simmer, then reduce to low.
- 5. Simmer 15–18 minutes at a gentle bubble (about 185–195°F), stirring often; do not boil.
- 6. Taste; adjust salt, sugar, or vinegar as needed. Rest 5 minutes and serve warm with Crazy Bread.
Why You’ll Love This Recipe
- Faithful flavor: bright tomato, gentle sweetness, garlic-forward, and a tiny kick of heat.
- Pantry-friendly and done in under 30 minutes.
- Clings to breadsticks without being heavy or pasty.
- Easy to scale, make ahead, and freeze for later pizza nights.
Grocery List
- Produce: 2 garlic cloves; optional fresh basil or parsley for garnish.
- Dairy: Optional grated Parmesan for serving.
- Pantry: Olive oil, 1 can plain tomato sauce (15 oz), tomato paste, granulated sugar, dried oregano, dried basil, onion powder, garlic powder, crushed red pepper flakes, black pepper, kosher salt, red wine vinegar.
Full Ingredients
For the Crazy Sauce
- 1 tablespoon extra-virgin olive oil
- 2 medium garlic cloves, finely minced or grated (about 2 teaspoons)
- 1 can (15 oz / 425 g) plain tomato sauce (unseasoned)
- 2 tablespoons (35 g) tomato paste
- 2 tablespoons (30 ml) water
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (use 1/8 tsp for mild)
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 1 teaspoon red wine vinegar
Optional For Serving
- Fresh basil or parsley, finely chopped
- Grated Parmesan (about 1 tablespoon), optional
Step-by-Step Instructions
Step 1: Prep the aromatics
Finely mince or grate the garlic. Measure all spices so they’re ready to go—this sauce cooks quickly and benefits from immediate seasoning.
Step 2: Bloom the garlic
In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook, stirring constantly, for 30–45 seconds until fragrant and just turning golden at the edges. Do not let it brown deeply, or the sauce will taste bitter.
Step 3: Build the tomato base
Whisk in the tomato sauce, tomato paste, and water until the paste is fully dissolved and the mixture is smooth. This paste-tomato sauce combo gives that lightly thick, clingy texture without becoming heavy.
Step 4: Season and brighten
Stir in the sugar, dried oregano, dried basil, onion powder, garlic powder, crushed red pepper, black pepper, and kosher salt. Add the red wine vinegar. Bring to a gentle simmer over medium heat, then immediately reduce to low to maintain a very soft simmer (about 185–195°F if using a thermometer).
Step 5: Simmer gently
Cook uncovered for 15–18 minutes, stirring every few minutes. The sauce should thicken slightly and reduce by about 10–15%, staying bright red. Avoid a hard boil, which can darken the sauce and dull the fresh tomato flavor.
Step 6: Adjust and serve
Taste and adjust: add a pinch more sugar for sweetness, a splash more vinegar for brightness, or a small pinch of salt for balance. If too thick, stir in 1–2 tablespoons water; if too thin, simmer 2–3 minutes longer. Let rest 5 minutes off heat, then serve warm with freshly baked breadsticks or Crazy Bread. Garnish with chopped basil or a light sprinkle of Parmesan if desired.
Pro Tips
- Bloom, don’t burn: Garlic only needs 30–45 seconds in oil to release flavor.
- Low and slow simmer keeps the sauce bright red and fresh-tasting.
- Balance is key: sugar softens acidity, vinegar adds pop—adjust in tiny increments.
- For ultra-smooth texture, blend briefly with an immersion blender before serving.
- Use unseasoned tomato sauce to control salt and herbs precisely.
Variations
- Spicier: Increase crushed red pepper to 1/2 teaspoon and add a pinch of cayenne.
- Cheesy umami: Whisk in 1–2 tablespoons grated Parmesan off heat.
- No-cook shortcut: Whisk everything together and rest 30 minutes; not as silky, but great in a pinch.
Storage & Make-Ahead
Refrigerate cooled sauce in an airtight jar for up to 1 week. Freeze up to 3 months; thaw overnight in the fridge. Rewarm gently over low heat, adding a splash of water if needed to loosen. The flavor often improves by day 2 as the herbs bloom.
Nutrition (per serving)
Approximate for 2 tablespoons: 45 calories; 2 g fat; 6 g carbs; 1 g protein; 240 mg sodium; 3 g sugars. Values will vary with brands and salt adjustments.
