Nothing compares to the taste of freshly baked pizza, especially when it is created at home and customized to your preferences.
If you like a fully smooth or tangier taste, mix the ingredients in a food blender rather than in a bowl. Just strain the tomatoes first to avoid a watery sauce. There is no need to boil it after this; it can be served as is. The San Marzano tomatoes are used to make a richer sauce, but any canned version will do.
Many individuals will create the base from scratch, using their favorite dough recipe, but then top it with a simple tomato pizza topping from a jar. But, if you’re concerned about what’s in your sauce or want to reduce your sugar/salt intake, they’re not ideal (not to mention not as tasty).
Ordinary tomato-based sauces may also be overly sweet. Sugar is generally used to offset the tanginess of the tomato, but it is not strictly necessary. It tastes so much better when you make the effort to prepare it yourself – trust us. It’s quick, fresh, and acidic.
This recipe makes enough sauce for around 8 pizzas, but if it is too much, you can refrigerate it for up to a week or freeze it in a suitable container for three months and thaw it overnight before using.