The most famous pizza in the world, Margherita, is also one of the simplest: tomatoes, basil, and mozzarella. The tomatoes aren’t even cooked. The classic tomato sauce is made simply by pureeing fresh Roma (plum) tomatoes with a little salt, maybe some olive oil, maybe some basil. It may well be the world’s easiest sauce to make.
Pizza Sauce Recipe
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Tomatoes, olive oil, basil and salt. What more do you need? You can blend up this sauce recipe right in a tall 1-quart/.9-liter 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: , , ,
Dinner
Lunch
Main Course
Sauces and Condiments
Cuisine: ,
American
Italian
Makes:
Servings: 2-Tbsp servings
Takes:
Equipment
- Blender
Ingredients
- 28 ounce can whole peeled plum tomatoes, preferably San Marzano, such as La Valle, with liquid
- 3 tablespoons extra-virgin olive oil
- ¼ cup packed fresh basil leaves
- 1 ⅛ teaspoons Morton Coarse Kosher Salt
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Pour everything into a blender jar or deep 1-quart (.9-liter) 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.
Nutrition per Serving
Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
This recipe has been adapted with permission from Mastering Pizza by Marc Vetri and David Joachim (Ten Speed Press, 2018).
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