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