This recipe has revolutionized my homemade pizzas. I realize that’s a bold statement, but that’s how strongly I feel about this pizza sauce. In the past, when making homemade pizza, I would automatically default to margarita pizza (our favorite), or some sort of pesto pizza. The reason was that any store-bought pizza sauce we tried just didn’t live up to our expectations and consequently brought the whole pizza down. Then I found this quick and easy pizza sauce recipe in a recent Cook’s Illustrated magazine with the result that we’ve had homemade pizza more times in recent months than I can count.
At first glance I wasn’t sure this was the recipe I was looking for. It seemed too simple. Shouldn’t I have to buy hard to find ingredients? Or at least cook something? But I figured at most I was losing 5 minutes of my day and a can of tomatoes, so I decided to try it. And now I don’t know if I’ll ever try another pizza sauce recipe. We love it, and Mike swears it tastes better than take-out (strong words in this house). We’ve had it combined with my favorite homemade pizza dough, used it to make pizza toast in the toaster oven, and most recently I discovered that bagel chips dipped in pizza sauce is a delightful combination. Best of all, you can freeze the sauce and defrost as needed. Give it a try and let me know if it revolutionizes your homemade pizzas!
1 (28 oz) can whole peeled tomatoes, drained and liquid discarded
1 Tbsp extra-virgin olive oil
1 tsp red wine vinegar
2 medium garlic cloves , minced
1 tsp salt
1 tsp dried oregano
1/4 tsp ground black pepper
Place all ingredients in a food processor and process until smooth, about 30 seconds. Refrigerate until ready to use.
from Cook's Illustrated, January 2011