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Pizza Sauce

by Pierre S. Aoukar, MD
Posted: March 1


2 28 oz. cans San Marzano Plum Tomatoes
4 cloves fresh crushed garlic
2 Tbs. extra virgin olive oil
fresh basil
dried oregano
sea salt to taste
crushed red pepper to taste

fresh oregano, fresh marjoram (optional)


1. Just like the pasta sauce, you can make this sauce chunky or smooth, depending on your taste. I like to make this pizza sauce smooth (for a chunky pizza sauce, I prefer the Roasted Garlic Pizza Sauce) with just a little bit of texture. The best thing to do is to crush the tomatoes (be sure to squeeze all the juice out of the tomatoes and drain off all the juice using a strainer; you can use this to make pasta sauce later) using a manual food mill. If you donít have one, use a food processor or blender. And again, I would almost never use canned crush tomatoes. They just donít have the flavor of a whole plum tomato. Ideally you want to use your garden grown plum tomatoes (peeled, by scalding in boiling water for a minute) or San Marzano tomatoes grown in Italy (they are more expensive, but also much sweeter and flavorful than the tomatoes grown in California).

2. This sauce is not cooked. Using a hand whisk, simply combine the crushed tomatoes, garlic, olive oil, salt, a handful of torn basil leaf, dried oregano and as much red pepper as you like. If you want your sauce to be a bit more aromatic, add some roughly chopped fresh oregano and/or marjoram. Your sauce is ready to use.

Pizza Sauce, The Recipes of Dr. Aoukar


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