Recipe
FWSY Pizza Sauce
Time: about 5 minutes
Yield: enough for 3 cups
| 1½ tablespoons extra-virgin olive oil 1 clove garlic, chopped 1½ teaspoons sea salt (8g) |
¼ teaspoon dried oregano ¼ teaspoon chile flakes 28-ounces whole peeled tomatoes or tomato puree (800g) |
Put the olive oil, garlic, salt, oregano, and chile flakes in a bowl. Add just a spoonful of tomatoes and blend with an immersion blender briefly until the garlic and oil have emulsified.
Then add the rest of the tomatoes and blend very quickly, with brief pulses only, until all the ingredients are combined.
Notes
Overblending releases water from the tomato pulp and makes the sauce too thin.
Pour the sauce into a sealable container. Label the container with the date and refrigerate what you don’t use. It should keep for 1 week.
Adapted from The Elements of Pizza by Ken Forkish, but originally appeared in Flour Water Salt Yeast by the same author