Being the home baker that I am, I tend to be partial with what I think makes a really great pizza. My first thoughts are definitely going to go towards having an outstanding crust, of course. It doesn’t matter what type we are going for whether it be the New York, Neapolitan, or Chicago style the crust has to be the most important part, right?
Well, the crust certainly does play a big role in making a great pie but you have to have a good base for the toppings you will put on as well. I make a simple tomato sauce that is my default when it comes to topping a pizza.
One thing I learned is that most of the Italian styles of pizza use San Marzano tomatoes. If you can find them definitely get some. They have the freshest taste of any canned tomatoes I have tried. Well worth looking for. If you are unable to find that kind of tomato then just use a regular canned tomato.
These directions call for using whole tomatoes in a food processor, I bet a blender would work too, but if you do not have a processor get diced tomatoes and mash them together with the other ingredients to make it a smoother consistency. I know, that might make this a 7-minute sauce recipe but it is still easy and you will still want to make this your default sauce recipe too.
5-Minute Pizza Sauce
- 1-28 ounce can of whole San Marzano tomatoes
- 1 clove minced garlic
- ¾ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- black pepper to taste optional
- Mince the garlic
- Place all ingredients in a food processor
- Pulse until sauce consistency