I have turned over a new leaf. We make homemade pizza once a week, but I don’t use homemade sauce (terrible!). This super easy, simple sauce will change that forever. It is important to use high-quality tomatoes. We make two pizzas at a time, so I put the leftover sauce in the freezer. This recipe is from Food and Wine, contributed by Thomas McNaughton.
- One 28-ounce can whole San Marzano tomatoes
- 1 tablespoon extra-virgin olive oil
- Pass the tomatoes through a food mill set over a large bowl. Blend the puree with the olive oil and season with salt.
- Use 1/2 cup sauce per pizza.