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