Pizza Sauce Recipe
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.
Special Tools
- 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
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.
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.
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