Today I want to show you a basic recipe for making a light pizza sauce, not because it’s complicated, but rather to give you some tips on how to achieve a more flavorful pizza compared to using raw canned tomatoes or pureed tomatoes directly.
The problem, in my opinion, is that canned tomatoes are full of water and therefore the pizza on top might not cook well despite the pre-cooking: the base still gets too wet, creating a “mushy” effect on the surface. And considering that I try to make a light pizza, with less fat, this sauce is also a good trick to make the pizza very flavorful even with very little oil.
So, I have been in the habit for a long time of preparing this sauce, a tomato sauce reduced and flavored with spices and herbs. Great for pizza but also for mini-pizzas. Let’s go see the recipe…
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- Preparation time: 5 Minutes
- Portions: 3, for 1 large baking sheet
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 10.6 oz tomatoes (peeled or chopped)
- 1 tsp extra virgin olive oil
- 1 clove garlic
- 1 tbsp dried oregano
- to taste basil (fresh)
- to taste salt
- Total points = 1 WW point
- Points per serving = 0 WW points
Tools
- Pan
- Knife
- Wooden Spoon
- Splatter Guard
- Potato Masher
Steps
In a pan, pour the teaspoon of oil and add the garlic, chopped or whole if you want to remove it later. As soon as the garlic starts to fry, pour in the tomatoes and season with salt and oregano. I use a bit more salt and don’t add any more when topping the pizza. Stir and cover with a splatter guard so the air can still circulate in the pan and the tomato water can evaporate quickly without splattering all over the kitchen. Alternatively, you can use a lid leaving a bit of space open.
Cook over moderate heat, the pizza sauce should simmer gently, and stir occasionally to check the cooking: it will take about 20 minutes for the sauce to thicken, it really needs to dry out significantly. Turn off the heat, remove the garlic if desired, and mash the tomatoes coarsely with a potato masher as in the picture or simply with the tines of a fork, making the sauce not completely smooth but similar to the rustic puree found in stores. Cooking times depend greatly on the quality of tomatoes used; the less watery they are, the faster they will cook. At the end, add plenty of fresh chopped basil and adjust the salt.
Our light pizza sauce is ready! How hard is it to make? Not at all! It can also be prepared in advance: it will release more water which you can then drain off, leaving you with a very thick tomato sauce, perfect for pizza.
In the picture below, you can see how I use this sauce on a tray pizza or sandwich bread pizza, but you can also use it in other ways. Basically, you’ll have a pizzaiola or marinara sauce that’s quick and very thick.
You should know that when I prepare pizza, sometimes I forget to make this sauce in advance. Well, here at home, they are willing to hold off and wait another half an hour to have dinner just so I can prepare it.
Even my son, who is truly the last of the gourmets, prefers it: I’ve said it all! Now it’s your turn: what do you use as pizza sauce?
Bon appétit!
by Giovanna Buono
Storage
You can store the pizza sauce in the fridge for 4 days or freeze it in portions. Let it thaw completely, drain any released water, and then proceed to top your pizza.
FAQ (Questions and Answers)
Can I use fresh tomatoes?
In summer, I use them but first peel them: just make a cross cut on the tomatoes, put them in boiling water for a few minutes, and you will see that where you made the cuts, the skin will come off from the flesh making it easier to peel. Then I cut them into pieces and proceed with the recipe.
How much should I use on the pizza?
These amounts are perfect for topping a pizza using the oven’s baking sheet, in which case, as I suggest, the pizza is to be divided into three portions.
