Pizza Tomato Sauce

(recipe, Rose Levy Beranbaum)

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I prefer to leave this sauce chunky, but for a smooth sauce, simply process it for a few seconds in a food processor.


  1. 1 cup (8 ounces) peeled, seeded, and chopped ripe tomatoes (including their juice), or canned crushed tomatoes (including their juice)
  2. 1 Tbsp. olive oil
  3. 1 large garlic clove, chopped
  4. ¼ tsp. hot pepper flakes
  5. 2 tsp. chopped fresh oregano or ½ teaspoon dried oregano
  6. ¼ tsp. sugar
  7. ¼ tsp. salt
  8. Freshly ground black pepper, to taste


  1. In a small saucepan, combine all of the ingredients and simmer, stirring frequently, until reduced to about ¾ cup, 10 to 12 minutes. Taste for seasoning, and cool.


Culinate editor's note: You can use fresh tomatoes in place of the canned or cooked tomatoes. You'll just need to simmer the sauce a good deal longer (about half an hour), and you may want to pick out the shriveled tomato skins when the sauce is done. Puréeing the sauce a bit with an immersion blender gives the sauce a smoother texture.