The pros say to not cook your tomato sauce before cooking your pizza. For this recipe, I’ve used cold, slow-roasted tomatoes, and, with the exception of their cook time, the sauce goes on the pizza uncooked. If you don’t have slow-roasted tomatoes on hand, you can also use a good can of strained tomatoes. Like the slow-roasted tomatoes, this sauce formula is easy enough to barely be considered a recipe, which I think is fitting. Pizza is personal, right down to the sauce, and I encourage you to adapt this to make it your own. For this recipe, I made enough to adequately cover a 10-inch pizza.
Ingredients
- 1 pound slow-roasted tomatoes or one 14.5 ounce can of strained tomatoes
- 1/4 teaspoon sea salt
- 1 clove garlic
- Pinch of sugar
- 2 dashes of red-wine vinegar
Preparation
Place all ingredients into a small food processor or blender and blend until well combined. Taste and adjust to suit your tastes. If your tomatoes are on the acidic side, you can add more sugar to balance them out. If you have a sweeter variety of tomatoes, you can add more vinegar to kick it up a notch.
