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Fresh Pizza Sauce

One of the best ideas I got from Chef Andrea Apuzzo when I was working on his cookbook is that pizza sauce does not have to be cooked. This, at last, revealed the problem with all pizza sauce! The following concoction may seem a little too runny, but trust me–it works, and has a marvelous fresh flavor.

Pizza at Andrea's.

Pizza with fresh tomato sauce alla Andrea.

  • 1 28-ounce can whole peeled Italian tomatoes, juice strained out and reserved for another recipe
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. chopped garlic (or more, if you love garlic)
  • 6-10 leaves fresh basil
  • 6 sprigs flat-leaf parsley, chopped
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt

Put all the ingredients into a food processor and process for about 20 seconds. That’s it! Do not cook; just ladle it right on the pizza crust and top with cheese and whatever else you like.

Makes enough for about eight twelve-inch pizzas.

3 Readers Commented

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  1. Scott on January 4, 2014

    This sauce is perfect. It’s super easy to make. It’s light and delicious. My philosophy on pizza is: less is more.

    • Tom Fitzmorris on January 4, 2014

      You have Chef Andrea to thank for that. It’s an idea I’ve never run across anywhere else, and it makes a pizza trice as good as it owuld be with a cooked sauce.

      Tastefully yours,
      Tom Fitzmorris

  2. Sue Haydysch on April 8, 2016

    I have to try the sauce! I’m tired of pizza joints where the sauce is the consistency of tomato paste. thanks Tom.

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