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Year of the Sauce: Week 13

Usually when I make pizza sauce, I start with a can of plain tomato sauce and just add dried herbs, olive oil, salt and pepper until I think it tastes good.  But something told me there might be a better way.

There’s hardly even a recipe for this sauce, it’s that simple.  It’s perfect for summertime pizzas when the toppings are piles of fresh veggies whose flavors you want to let shine.  The sauce adds just enough tomato flavor without overpowering anything.  Quick, easy, delicious.


1 can whole tomatoes, drained

Olive oil



In a food processor or blender, blend tomatoes with a swirl of olive oil and salt to taste.

Source:  New York Times

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