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Brian Sunter

Pizza Sauce

A blend of New York and Neapolitan styles for a sauce that's fresh, flavorful, and versatile for various pizza styles.

20 minutes cook 10 minutes prep 30 minutes total 3 servings
sauce pizza italian condiment
Scale
Units

Ingredients

  • 1 28-ounce can San Marzano whole peeled tomatoes
  • 0.25 cup extra virgin olive oil
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 0.50 tsp dried basil
  • 0.25 tsp red pepper flakes
  • 0.50 tsp sugar
  • 1 tsp balsamic vinegar
  • 0.50 tsp kosher salt
  • to taste fresh basil leaves

Equipment

  • large skillet or saucepan
  • immersion blender
  • potato masher

Instructions

Get Started

1

Open the 1 28-ounce can San Marzano whole peeled tomatoes (DOP certified preferred). Gently crush each tomato with your hands, removing any tough cores or stems. This can also be done in a bowl.

Saute Aromatics

2

In a large skillet or saucepan , heat the 0.25 cup extra virgin olive oil over medium heat.

3

Add the 2 cloves garlic (minced) and cook for 1 minute , until fragrant but not browned. Be careful not to burn the garlic.

Simmer the Sauce

4

Add the crushed tomatoes to the skillet.

5

Stir in the 1 tsp dried oregano , 0.50 tsp dried basil , 0.25 tsp red pepper flakes (optional), 0.50 tsp sugar (or 1 tsp balsamic vinegar ), and 0.50 tsp kosher salt (or to taste).

6

Bring the sauce to a gentle simmer, then reduce the heat to low and cover. Simmer for 15-20 minutes , stirring occasionally, until the sauce has thickened slightly and the flavors have melded.

Adjust Texture

7

If you prefer a smoother sauce, use an immersion blender directly in the skillet to blend the sauce to your desired consistency. Alternatively, you can use a potato masher for a chunkier texture.

Taste and Adjust

8

Taste the sauce and adjust the seasoning as needed. Add more salt, sugar, or red pepper flakes to your preference.

Cool and Use

9

Let the sauce cool slightly before using on your pizza.

Garnish

10

If desired, garnish with to taste fresh basil leaves after the pizza is baked.

View Cooklang Source
recipe.cook 
---
title: Pizza Sauce
description: "A blend of New York and Neapolitan styles for a sauce that's fresh, flavorful, and versatile for various pizza styles."
servings: 3
total time: 30 minutes
prep time: 10 minutes
cook time: 20 minutes
tags: [pizza, sauce, italian, condiment]
cuisine: Italian-American
difficulty: easy
---

== Get Started ==

Open the @San Marzano whole peeled tomatoes{1%28-ounce can} (DOP certified preferred). Gently crush each tomato with your hands, removing any tough cores or stems. This can also be done in a bowl.

> Using high-quality San Marzano tomatoes makes a huge difference in the flavor of the sauce. If you can't find them, use another good quality canned tomato.

== Saute Aromatics ==

In a #large skillet or saucepan{}, heat the @extra virgin olive oil{1/4%cup} over medium heat.

Add the @garlic{2%cloves} (minced) and cook for ~{1%minute}, until fragrant but not browned. Be careful not to burn the garlic.

== Simmer the Sauce ==

Add the crushed tomatoes to the skillet.

Stir in the @dried oregano{1%tsp}, @dried basil{1/2%tsp}, @red pepper flakes{1/4%tsp} (optional), @sugar{1/2%tsp} (or @balsamic vinegar{1%tsp}), and @kosher salt{1/2%tsp} (or to taste).

Bring the sauce to a gentle simmer, then reduce the heat to low and cover. Simmer for ~{15-20%minutes}, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.

== Adjust Texture ==

If you prefer a smoother sauce, use an #immersion blender{} directly in the skillet to blend the sauce to your desired consistency. Alternatively, you can use a #potato masher{} for a chunkier texture.

> Adjust the texture to your preference. Some people like a smooth sauce, while others prefer it chunky.

== Taste and Adjust ==

Taste the sauce and adjust the seasoning as needed. Add more salt, sugar, or red pepper flakes to your preference.

> Adjust the amount of sugar (or balsamic vinegar) to balance the acidity of the tomatoes.

> Add more or less red pepper flakes depending on your spice preference.

== Cool and Use ==

Let the sauce cool slightly before using on your pizza.

== Garnish ==

If desired, garnish with @fresh basil leaves{to taste} after the pizza is baked.

> Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.