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Pizza Sauce Recipe


pizza sauce
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3.3 from 27 votes
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: 32 2-Tbsp servings

Takes:

Prep Time: 5 minutes

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

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