Pizza sauce – simple uncooked tomato sauce
Margherita, fresh mozzarella and basil. A useful starting point for a short bake in a hot pizza oven.
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The original recipe makes 5 pizzas. Choose a quantity to scale the ingredients.
Ingredients now shown for 5 pizzas.
Cuisine: Italian-inspired
Estimated timing: about 5 min preparation · about 0 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Crush the tomatoes
Crush the tomatoes by hand or with a fork. Alternatively, pulse very briefly with a hand blender; the sauce need not be completely smooth.
Season the sauce
Stir in the salt and optional basil. If the tomatoes are very watery, drain off a little liquid before mixing.
Spread thinly
Spread 60–80 g thinly over each 28–30 cm base. The sauce cooks as the pizza bakes.
Get to know the spices in this dish
Good to know before you cook
Pairs well with
Margherita, fresh mozzarella and basil. A useful starting point for a short bake in a hot pizza oven.
Good to know
Let the tomatoes lead. Olive oil can be drizzled onto the pizza separately; garlic, oregano and sugar are optional rather than essential.
Quantity and use
About 400 g · 5–6 pizzas · 5 minutes. Scale the ingredients by pizza count; use a thin layer. The approximate yield can cover an extra pizza if spread sparingly.