Tomato Sauce for Pizza

Ingredients

• 28 oz whole peeled tomatoes (Preferably canned; crush or puree before or during cooking.)
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic (Finely grated or minced.)
• 1 tsp dried oregano
• 0.25 tsp red pepper flakes (Optional; adjust to taste.)
• 1 tsp fine sea salt (Adjust to taste.)
• 0.25 tsp ground black pepper (Adjust to taste.)

Steps

1. 1

   If using whole canned tomatoes, pour them into a bowl and crush them by hand, or briefly puree them for a smoother sauce. Set aside.

2. 2

   Warm the olive oil in a medium saucepan over medium heat. Add the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.

3. 3

   Add the crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.

4. 4

   Cook uncovered for about 20 to 25 minutes, stirring occasionally, until the sauce has thickened and reduced to approximately 2 cups. It should be concentrated enough to spread on pizza without making the dough soggy.

5. 5

   Taste and adjust the seasoning. Cool the sauce completely before using or storing.

6. 6

   Use about 1/2 cup of sauce per pizza. Freeze any unused sauce in 1-cup portions and thaw in the refrigerator before using.

Notes

The source states that the recipe makes 2 cups, enough for 4 pizzas, and is easily doubled. Unused sauce can be frozen; 1-cup portions are recommended. The source page is membership-restricted, so the ingredient quantities and detailed method above are reconstructed estimates rather than directly visible text.

Nutrition per serving

• sauce
• pizza
• Italian
• vegetarian
• vegan
• dairy-free
• make-ahead
• freezer-friendly