Pizza Sauce

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Yield: Enough sauce for several pizzas


Ingredient Amount / Weight Note
Canned whole tomatoes 28 ounces Drained
Olive oil 1 tablespoon Extra-virgin
Salt To taste Preferably fine sea salt


  1. Drain the canned tomatoes and remove any hard stems.
  2. Place the tomatoes, olive oil, and a pinch of salt in a food processor.
  3. Blend until smooth. Taste and adjust salt as needed.
  4. Use immediately or store in the refrigerator for up to 1 week.

For a detailed guide and additional tips, refer to the original recipe page.