I thought that my original perfect pizza sauce could not be topped. This sauce is essentially identical… except for one important difference: the ease of its preparation. My original sauce utilizes a food mill to remove the tomato seeds. This method simply purees the strained whole tomatoes, and then the remaining ingredients are added. Simple, perfect, FABULOUS! This recipe was adapted from Roberta’s Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini, and Katherine Wheelock, of Roberta’s in Brooklyn, NY. I froze the leftover sauce, rationed into pizza (4 T) portions, in an ice cube tray for later use. Truly perfect!
Yield: enough for approximately 8 pizzas
- 1 28-ounce (794 gram) can of San Marzano whole peeled tomatoes
- extra-virgin olive oil
- coarse salt or fine sea salt
- Drain the tomatoes and discard the juice.
- Use a food processor or blender to puree the tomatoes until almost smooth.
- Add a splash of olive oil and a pinch of salt, blend until smooth, and taste. Add more oil and salt to taste, if needed, but keep in mind that the sauce will reduce a little bit when it’s baked on a pizza, so it will only get saltier.
Note: The sauce will keep in the refrigerator for up to a week, and up to 6 months in the freezer.
If you like this you may also like:
- Perfect Pizza Sauce (#1)