Raw Tomato Sauce for Pizzas

16 January 2013
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

One key to a good Margherita pizza is the bright, fresh flavor of an uncooked, simple tomato sauce. The sauce starts thin, but quickly thickens in the intense heat of the pizza oven. You can certainly make more complex pizza sauces, but this once is outstanding in its simplicity.


Yields 28 ounces sauce, enough for 14 10-inch pizzas


    • 1 28 ounce can of whole, peeled tomatoes, preferably San Marzano tomatoes, and preferably without basil
    • 1 1/2 teaspoons kosher salt


Combine the canned tomatoes with their juices in a blender along with the salt. Blend until the tomatoes are broken down but not completely smooth. The preferred texture is similar to that of apple sauce, but not quite so thick. For a more refined texture, you can use a food mill instead of a blender.

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