Pizza Sauce Recipe
Tomatoes, olive oil, basil and salt. What more do you need? You can blend up this sauce right in a tall 1-quart container.
Makes. 1 quart.
Takes. 5 minutes.
1 can (28 ounces) whole peeled plum tomatoes, such as La Valle, with liquid
3 tablespoons (44 ml) extra-virgin olive oil
1/4 cup (21 g) packed fresh basil leaves
1 teaspoon (6 g) kosher salt
1) Prep. Pour everything into a blender jar or deep 1-quart container. Use a blender (stick blender or countertop) to blend everything just until a bit chunky. Short pulses are best because overblending can make this sauce thin. Use immediately or refrigerate for 4 to 5 days. For a more uniform texture without the seeds, pass the tomatoes through a food mill. In that case, chop the basil.
This recipe has been adapted with permission from Mastering Pizza by Marc Vetri and David Joachim (Ten Speed Press, 2018).