Yield: 10Oz; 1.25 Cups (Enough for Three 10-Inch Pizzas)
This delicious homemade pizza sauce comes together in minutes and uses only a handful of everyday pantry staples. Perfect for our favorite sourdough pizza, this easier margherita pizza or any tomato-based or Neaopolitan style pizza creation. While you can prepare this sauce with any brand of canned whole peeled Italian tomatoes, I strongly recommend Organico Bello or Bianca DiNapoli brand for flavor and texture.
Note: Since this sauce comes togethe quickly, I prefer to make it just before asembling pizza. It can be prepped ahead, but please note that garlic intensifies in flavor as it sits. Use sparingly or add just before using.
Using a slotted spoon, scoop 5 to 6 whole peeled plum tomatoes from their juices - roughly 290 grams - and transfer to the bowl of a mini food processor. Draining the canned tomatoes from their juices helps produce a slightly thicker pizza sauce, which is my preference. After testing various brands of canned tomatoes, I highly recommend Organico Bello or Bianco DiNapoli for flavor and texture.Equipment Note: If you don't own a food processor, you can use an immersion blender, food mill, or even finely chop and crush the canned tomatoes by hand. Storage Note: Leftover tomatoes and their juices can be stored in a container in the refrigerator for up to 5 days or frozen for up to 3 months.
Pulse the tomatoes until coarsely puréed. This yields roughly 1¼ cups (10 fluid ounces). Transfer the tomatoes to a container or bowl. Add the olive oil, finely grated fresh garlic, salt, freshly ground black pepper, and dried red pepper flakes (if desired). Stir until well combined. Season to taste, adding more salt if needed.
Use immediately in your favorite pizza recipes, such as a classic Margherita pizzaor any tomato-based or Neapolitan-style pizza. This sauce recipe yields enough sauce for three 10-inch or 11-inch pizzas.
Flavor Variation Ideas:
Make It Spicy: Add generous pinches of dried red pepper flakes or, my personal favorite, finely chopped Calabrian peppers.
New York Style: Add ½ teaspoon or more of dried oregano.