Last week I shared with you how I’m learning to make great, homemade pizza. I shared what I’ve learned so far in the process too, along with a few easy takeaways so you can up your pizza baking game.
Today, I’m sharing my current favorite sauce recipe. The only photo I have is the one of the ingredients. But sauce is sauce, at least to look at.
Taste is another matter. And this sauce tastes incredible!
I altered the recipe from the Craftsy pizza class I told you about before. The chef in that class added water, which I didn’t think was needed.
I also used a specific brand of tomatoes – Cento San Marzano. A friend recently told me about these tomatoes. They are more expensive than other brands, but if you’re making something where the tomatoes are the stand out ingredient, this is the way to go. Find them near the spaghetti sauces, instead of near the other tomato products.
Make this sauce before you start assembling your other pizza ingredients so it can have a chance for the flavors to come together.
Serves: about 2 cups
- 28 oz can San Marzano peeled whole tomatoes
- ½ Tbs. red wine vinegar
- 1 tsp. basil
- ½ tsp. oregano
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- salt to taste
- Pour the tomatoes and all the juice from the can into a blender.
- Quickly blend just to chop the tomatoes. Sauce shouldn't be smooth.
- Pour from the blender into medium sized bowl.
- Stir remaining ingredients in by spoon.
- Any extra sauce can be frozen.