Making the perfect tomato sauce for your homemade pizza is extremely easy and will taste better than anything that comes out of a jar. Once you make your first batch and taste it on a pizza fresh from the oven, you won’t accept anything less.
The secret to a bright sauce that compliments the fatty cheese and lightly fermented dough is not cooking it. When you cook tomatoes they lose their natural acidity and that acidity is what provides a counterpoint to the richness of a pizza. Buy high quality canned tomatoes, season them with garlic and olive oil, and your pizza will be sure to impress.
Active Time: 10 min
Total Time: 30 min – 2 hours (if you have the time, let it marinate)
Yield: Approximately 3 1/2 cups (850 ml)
- 1 – 28oz can whole peeled tomatoes (or crushed)
- 3 cloves of garlic
- 2 teaspoons salt
- 2 tablespoons Extra-Virgin Olive Oil
- Mixing Bowl
- Garlic Press
I prefer to use whole peeled tomatoes and crush them myself as it yields a chunkier sauce with more “bite”, but many high quality tomatoes are available pre-crushed and will work just as well.
If using whole tomatoes, crush them by hand in a large mixing bowl. This is the fun part. Grab each tomato and give it a good squeeze, being sure to break up any large chunks. Using a deep bowl can help prevent the juices from getting all over your kitchen (and you).
Next, send each garlic clove through the press and directly into the tomatoes. If you don’t have a garlic press then mince it as finely as possible.
Add the salt and olive oil, and mix all the ingredients well. Cover and let it sit for at least a half hour before you use it to give the flavors a chance to mingle. Allowing it all to marinate together for a several hours is even better.
This recipe makes enough sauce for 3 to 4 pizzas so you may have leftovers. It can be kept in the fridge for about a week.