Pizza Sauce (No-Cook)
A raw sauce is the traditional Neapolitan approach — the pizza oven does the cooking. Simple, bright, and better than anything from a jar.
Time: 5 minutes · Yield: About 475 ml (2 cups) — enough for 4-6 pizzas
Ingredients
- ●1 can (400 g / 14 oz) whole San Marzano tomatoes (DOP if you can find them)
- ●1 clove garlic, finely grated
- ●1 Tbsp extra-virgin olive oil
- ●½ tsp fine sea salt
- ●½ tsp dried oregano
- ●Pinch of sugar (optional, only if the tomatoes are acidic)
Method
- Pour the tomatoes and their juices into a bowl. Crush them by hand (or use an immersion blender for a smoother sauce). San Marzano tomatoes should crush easily.
- Stir in the garlic, olive oil, salt, and oregano. Taste — add sugar only if needed.
- Use immediately, or refrigerate until ready.
- *Storage:** Refrigerator for 5-7 days. Freeze for up to 6 months.
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