Homemade Pizza Sauce

Note: Since this sauce comes together quickly, I prefer to make it just before assembling pizza. It can be prepped ahead, but please note that garlic intensifies in flavor as it sits. Use sparingly or add just before using.

Using a slotted spoon, scoop 5 to 6 whole peeled plum tomatoes from their juices – roughly 290 grams – and transfer to the bowl of a mini food processor. Draining the canned tomatoes from their juices helps produce a slightly thicker pizza sauce, which is my preference. After testing various brands of canned tomatoes, I highly recommend Organico Bello or Bianco DiNapoli for flavor and texture.

Pulse the tomatoes until coarsely puréed. This yields roughly 1¼ cups (10 fluid ounces). Transfer the tomatoes to a container or bowl. Add the olive oil, finely grated fresh garlic, salt, freshly ground black pepper, and dried red pepper flakes (if desired). Stir until well combined. Season to taste, adding more salt if needed.

Use immediately in your favorite pizza recipes, such as a classic Margherita pizzaor any tomato-based or Neapolitan-style pizza. This sauce recipe yields enough sauce for three 10-inch or 11-inch pizzas.