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.
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, 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. 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).
If you love barbecue and grilling you do our FREE 30-day membership in our Pitmaster Club. We can up your game.
Post comments and questions below
1) Please try the table of contents or the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
Moderators