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Tomato Sauce for Pizza

Tomato Sauce for Pizza

  • Makes
    2 cups
  • Cook Time
    30 minutes
  • Active time plus cooling
    plus cooling
  • Rating

This recipe is easily doubled, and any unused sauce can be frozen. We like to freeze it in 1-cup portions, enough for two pizzas.

Ingredients
  • 1

    28-ounce can whole peeled tomatoes, with juice

  • 2

    tablespoons extra-virgin olive oil

  • 2

    garlic cloves, minced

  • 1

    teaspoon dried oregano

  • ½

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

Step 1

In a blender, process half of the tomatoes until smooth, about 20 seconds. Transfer to a large bowl. Process the remaining tomatoes until mostly smooth but with some chunks, 4 or 5 pulses. Add to the bowl.

Step 2

In a medium saucepan over medium, heat the oil, garlic, oregano and pepper flakes, stirring occasionally, until sizzling. Slowly pour in the tomatoes and stir.

Bring to a simmer over medium-high, then reduce to low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a wooden spoon leaves a trail when drawn through the sauce, 20 to 25 minutes.

Step 3

Remove from the heat and let cool to room temperature. Taste and season with salt and pepper. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month (thaw and stir to recombine before using).

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