Margherita Pizza SauceCourse: Lunch, DinnerCuisine: ItalianDifficulty: Easy
This is a quick and easy pizza sauce that’s perfect for pizza Margherita.
14 oz canned San Marzano tomatoes, whole and peeled
1 small clove garlic, peeled
1½ tbs extra virgin olive oil
Scant ½ tsp fine sea salt
- Roughly chop tomatoes and transfer to a blender or the bowl of a small food processor fitted with a blade along with any tomato juice. Into the tomatoes, grate about ½ teaspoon of garlic clove with a rasp or Microplane. Add the olive oil and salt process until smooth, about 7-10 seconds.
- Transfer tomato mixture to a small sauce pan bring to a boil over medium heat. Lower the heat and simmer for 3-5 minutes, just long enough to cook off the raw garlic flavor. Use immediately or store in the refrigerator in an air tight container for up to 1 week
- If you do not have a rasp or Microplanes, a garlic press will work too.