Basic Pizza Sauce

Once you make your own pizza sauce, the jarred stuff goes back on the shelf for good. This one comes together from a can of whole tomatoes, a clove of garlic, and a little basil, which is to say from things already in the cupboard.

Start with whole canned tomatoes rather than pre-crushed; they tend to be riper and sweeter, and you control the texture by mashing them with a fork. Tomato paste is optional, there to deepen the color and thicken the body if you like a denser sauce.

The clever part is the cook time, which is entirely up to you. A quick fifteen-minute simmer keeps the sauce bright, loose, and fresh-tasting. Let it go closer to an hour and it cooks down dark, thick, and concentrated. Either way works on a pizza.

Spread it thin, because a little goes a long way under cheese and toppings.

Pro Tips

• Go easy on the sauce; too much makes a soggy crust that won’t crisp.
• For a smoother sauce, blitz it with an immersion blender; leave it chunky for rustic pies.
• Stir in a pinch of sugar if your tomatoes taste sharp, to round out the acidity.

Variations

• Add dried oregano, fennel seed, or a pinch of red pepper flakes for more punch.
• Stir in a splash of olive oil at the end for richness and shine.
• Use it as a dip for breadsticks, a base for calzones, or a quick pasta sauce.