Yesterday I promised you pizza sauce, so today I give you pizza sauce.

I’ll admit, when I make homemade pizza, I usually just grab a jar of pasta sauce from the pantry. Because I’m lazy like that. But the pizza sauce I made this week was so easy and so good that even my lazy bones could handle it. It’s homemade pizza sauce from here on out!

America’s Test Kitchen has an episode about homemade pizza, trying to replicate New York-style thin crust at home. Now that I have my food processor, I finally gave the recipe a try. The recipe promised a no-bounce-back dough, no air bubbles and lots of flavor. I ended up getting a sort of bouncy dough, more air bubbles than I’ve ever had in any pizza crust I’ve ever made, and lots of flavor. That’s two strikes…at least it wasn’t an out, but it was definitely only a single! I obviously did something wrong along the way (ATK’s recipes are usually so fool-proof!), but the process was super involved, so I probably won’t try that crust recipe again. I’m sticking with my pizza crust recipe. It’s easier and turns out great every time.

But not all was lost on this experiment! In the episode, ATK shared a quick and easy pizza sauce recipe that also utilized the food processor (I’m sure you could use a blender if you are food processor-less). People, this sauce is wonderful. It tasted awesome. It was so easy to make. It doesn’t cook until it is actually cooking on the pizza, so the flavor is super fresh. And I loved the texture – a small, uniform chunkiness that is perfect for pizza. I am super excited about this recipe and can see using it with pasta dishes as well!

Easy, Fresh-Tasting, No-Cook Pizza Sauce

 

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From America’s Test Kitchen, with my notes

Author: Jane Maynard

Recipe type: Main Dish, Sauce

Ingredients

• - 1 28-ounce can whole tomatoes (when I took notes watching the episode I swore they said undrained tomatoes, so that is what I've always done. but one commenter says it was drained. I've always liked the texture of the sauce, but when I freeze and defrost it is a tad watery, so I am going to try drained next time...so, take your pick. drained may work better in the end!)
• - 1 Tablespoon olive oil
• 2 cloves minced garlic (I used my garlic press)
• 1 teaspoon salt
• 1 teaspoon dried oregano (Jane note: I actually did ½ teaspoon dried basil and ½ teaspoon Italian seasoning instead and it was delicioso)
• ¼ teaspoon pepper
• 1 teaspoon red wine vinegar

Instructions

1. Add all ingredients to your food processor then process for 20-30 seconds. Refrigerate ½ hour before using on pizza.

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