Pizza Sauce

A fresh, no-cook tomato sauce that lets quality ingredients shine.

Time: ~10 minutes Enough for 2 large pizzas

Ingredients

San Marzano tomatoes are ideal — they're sweeter, less acidic, and have fewer seeds than regular tinned tomatoes. Look for the DOP label for authentic Italian tomatoes.
This is a no-cook sauce. Keeping it raw preserves the fresh, bright tomato flavour. It will cook perfectly in the oven on your pizza.
Don't over-blend — you want some texture. A few pulses or a quick hand-crush is enough. A completely smooth sauce can make the pizza base soggy.
The sauce should be thick, not watery. If your tomatoes are very juicy, drain off some liquid before blending.
Make it ahead if you like — the flavours develop nicely after a few hours in the fridge. Bring to room temperature before using.

1
Drain the tinned tomatoes, reserving the liquid for another use (or discard). This prevents a soggy pizza base.
2
Add the drained tomatoes to a bowl and crush by hand, or pulse briefly in a blender — leave some texture.
3
Stir in the minced garlic, olive oil, oregano, and salt.
4
Taste and adjust seasoning. Add a pinch of sugar if the tomatoes are too acidic.
5
Tear in fresh basil leaves if using.
6
Spread thinly on your pizza base — about 3-4 tablespoons per pizza. Less is more.