How to Make the World's Easiest Pizza Sauce

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Tomatoes, olive oil, basil and salt. What more do you need? You can blend up this sauce right in a tall 1-quart container with short pulses. If your blender is super powerful, you might want to manually chop the basil to avoid turning the sauce green.

Course. Lunch. Dinner. Entree. Sauces and Condiments.

Cuisine. Italian. American.

Makes. 1 quart.

Takes. 5 minutes.

Ingredients

1 can (28 ounces) whole peeled plum tomatoes, preferably San Marzano, 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

Method

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 and completely puree the basil. 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.

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This recipe has been adapted with permission from Mastering Pizza by Marc Vetri and David Joachim (Ten Speed Press, 2018).

Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 

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