If you follow me on Instagram, you know I’ve been experimenting with pizza on my Weber Kettle lately. When I started researching how to make my own pizza at home, I was surprised at how easy it is to make! Not only are there typically few ingredients in pizza dough, but pizza sauce is even easier. It makes me wonder why anyone would ever buy pizza sauce in a can, ever.
Traditional Neapolitan Pizza is made with San Marzano tomatoes, a sweeter and meatier tomato than typical canned tomatoes. I tried looking in a few different supermarkets, but couldn’t find any. I did come across another brand of peeled plum tomatoes imported from Italy, so I went with those. I’ve since tried the sauce with a generic brand of plum tomatoes and the taste seemed identical.
The other two ingredients typically found in Neapolitan pizza sauce is salt and fresh basil. There was no fresh basil available in the supermarkets, and I thought I had dried at home. Unfortunately I didn’t, but I did have dried oregano so I went with that. I also added sugar to add sweetness.
Making the sauce was simple! I just combined all the ingredients in a blender. When I blended I made sure not to run for too long to avoid making the sauce watery. Once combined I simply put the sauce in an air tight container in my refrigerator and I have enough sauce for a dozen or so pizza’s over the course of the next couple of weeks.
- 14 oz can of peeled tomatoes
- 1 tbsp kosher salt
- 1 tsp white sugar
- 1/2 tsp dried oregano
- With food processor or blender, combine all ingredients and pulse until smooth. Don't over blend, or you may end up with watery sauce.
- Refrigerate in resealable container until ready to use.