Mamma mia! Homemade tomato sauce is seriously easy. You just crush up whole peeled tomatoes and drain out the extra liquid. Season with salt and pepper and there you go: sauce! So why do we feel the need to pay for expensive jars at the store? This method makes an authentically chunky sauce like you’d find in Italy. Top a pizza with a few spoonfuls, some fresh mozzarella, and basil leaves and you’ve got a classic Margherita.
1 28-oz. can whole peeled tomatoes, drained
Freshly ground black pepper
Olive oil, for brushing
For building/serving: Prepared pizza dough (4 oz. per person), mozzarella (fresh and torn or part-skim and shredded; 2 oz. per pizza), pepperoni, sliced mushrooms, sliced red onion, sliced bell pepper, crushed red pepper, grated Parmesan, fresh basil, dried oregano
Sat fat 0.00g
How to Make It
Using your hands, crush tomatoes over a colander set inside a large bowl. Discard tomato juices (or set aside for another use, like soup or Bloody Marys). Season tomatoes with ¾ teaspoon salt and ¼ teaspoon pepper.
Preheat oven to 500°F with racks in uppermost and lowest positions. Divide dough into 4-ounce portions. Stretch each portion to a 6-inch circle and place on 2 rimmed baking sheets. Brush each round on both sides with oil. Season dough with more salt and pepper and top as desired.
Bake pizzas, rotating from top to bottom halfway through, until cheese is melted and undersides of crusts are golden, 15 to 18 minutes.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.