Pizza Sauce
Thu, Feb 18, 2010
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This sauce is easy to make and has the nostalgic pizza parlor pizza sauce flavor that is missing from most store-bought varieties. I use it for pizzas, calzones, breadsticks, and pastas.
For the tomato sauce use fresh or canned tomatoes, such as San Marzano. Use whole peeled plum tomatoes. Cut off the tops. Crush them with a hand-held blending device or a potato masher. Season to taste.
Though I don’t get caught up in the type of tomatoes that I use, I do shake the cans of whole tomatoes in the store. I learned from Jeff Varasano’s website that you want cans that don’t have much sound when shaken (the tomatoes are packed tightly); you don’t want cans that sound like they have a lot of water in them.
- 28 oz can whole tomatoes or fresh tomatoes
- 1 tsp sugar, to taste
- 1 tsp salt, to taste
- 1-2 Tbsp oregano, crushed, to taste
- 2 tsp grated Romano or Parmesan cheese
- Mix all of the ingredients with a masher or hand-held blending device to mash up the tomatoes.
- I prefer leaving some chunks so that the sauce is not too runny.
- Cover the sauce with plastic wrap and let it chill overnight so that the flavors can marinate together.
- Bring it to room temperature for an hour or so before you will use it.
- (It can be used immediately if you do not have time to let it rest overnight but there won't be as much depth to the flavor.)
Tags: Neapolitan pizza, Neapolitan-style pizza, oregano, pizza, pizza sauce, Romano cheese, tomatoes
We used this last night for a big family get together on simple sourdough loaf pizzas … Yum!!! So easy and super delicious. I ended up using canned tomatoes and drained all the liquid before mashing. The juice from the tomatoes was just enough for our liking. I will definitely be using this again.
I’m glad you liked it, Kari!