pizza sauce

When it comes to red sauce for pizza, simple is better. I go with canned over fresh tomatoes here, regardless of season, because they just work best. They’re softer and skinless and incorporate easily into the sauce.

These ingredients benefit from spending a little quality time together. So, make this in the morning (or up to one week ahead) so that everyone is well acquainted by the time you’re making pizzas for dinner. When you first season this sauce, it might not taste that salty. That’s ok. Try to resist adding more, especially if you intend to top your pizzas with saltier ingredients like olives or cured meats. It will intensify with time and end up cooking and reducing while baking.

Ingredients

1 28oz can San Marzano tomatoes

1 clove garlic, grated

1 1/2-2 teaspoons kosher salt

3 tablespoons olive oil

Step 1

Pour the canned tomatoes into a mixing bowl and break up the tomatoes with your hand until you’ve reached your desired texture. If you want a smoother sauce, you could use a food mill or immersion blender here, but I like it a little chunky.

Step 2

Stir in the grated garlic, salt and olive oil. Transfer to a container, et voilà!