Pizza Sauce (No-Cook)

Name: Pizza Sauce (No-Cook)
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)

A raw sauce is the traditional Neapolitan approach — the pizza oven does the cooking. Simple, bright, and better than anything from a jar.

About 475 ml (2 cups) — enough for 4-6 pizzas

Yield

5 minutes

Time

Refrigerator for 5-7 days. Freeze for up to 6 months.

Keeps

A raw sauce is the traditional Neapolitan approach — the pizza oven does the cooking. Simple, bright, and better than anything from a jar.

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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