KS Quotient
Easy: Simple ingredients, easily prepared. Make ahead, if desired.
The simplest Italian pizza sauces feature fresh, full-flavored, uncooked tomatoes, but when genuine, garden-ripened tomatoes can't be had, a homemade cooked sauce made from good-quality canned tomatoes is the best alternative. It is so much better than bought, yet is easy and inexpensive and for convenience can be readied far ahead.
This recipe makes enough for three 11- to 12-inch pizzas, so I like to divide it into three ready-to-use, freezable portions. Let frozen portions of sauce thaw overnight in the refrigerator or on the countertop for 2 to 4 hours. For the crispest crust, be sure the sauce is at room temperature before topping the dough with it.
Yield: Enough to top three 11- to 12-inch pizzas
1 tablespoon good-quality olive oil
½ teaspoon finely minced fresh garlic, or 1 tablespoon finely chopped onion
1 can (28 ounces) fine-quality crushed tomatoes, preferably imported Italian
2 teaspoons each dried oregano and dried thyme leaves
½ teaspoon good-quality balsamic vinegar, optional
1/8 to ¼ teaspoon each salt and freshly ground black pepper, or to taste
Combine the oil and garlic or onion in a heavy, medium saucepan over medium-high heat and cook, stirring, for 1 minute for garlic or 2 minutes for onion. Add the tomatoes, oregano, and thyme. Adjust the heat so the mixture boils gently and cook, stirring frequently to prevent sticking, until the sauce is cooked down and thickened, 10 to 15 minutes. Stir in the balsamic vinegar, if using, and salt and pepper. Use immediately, or refrigerate for later use.
StorageKeeps in the refrigerator for up to 4 days and in the freezer for up to 2 months.