Classic Cooked Pizza Sauce
Lightly cooked, garlic and herb forward, balanced sweetness. The Italian-American workhorse.
Intro
The all-purpose Italian-American sauce. Lightly cooked to mellow the tomato bite, garlic and herbs that announce themselves, balanced sweetness. Workhorse. This sauce is meant to mound, not run. If it's still watery after 20 minutes, simmer another 5–10.
Ingredients
note · ~4 cloves. Microplaned dissolves into the sauce; minced gives little bursts of flavor.
note · ~1 tsp.
note · ~½ tsp.
note · Off heat — heat destroys the perfume.
The process
- 1
Warm the oil
Warm the olive oil 25 g in a saucepan over medium-low heat.
- 2
Bloom the garlic
Add the garlic 15 g. Cook 30–60 seconds, stirring, until fragrant but not browned.
✶ Pizzaiolo tipBurnt garlic is bitter — do not let it color.⏱ Bloom01:00 - 3
Add tomatoes & seasonings
Add the crushed tomatoes 800 g, oregano 2 g, salt 6 g, sugar 4 g, and red pepper 1 g if using. Stir.
- 4
Simmer
Simmer uncovered 15–20 minutes, stirring occasionally, until thickened to a spreadable consistency that mounds on a spoon.
✶ Pizzaiolo tipIf it's still watery after 20 minutes, simmer another 5–10.⏱ Simmer18:00 - 5
Finish with basil
Off heat, stir in the torn basil 7 leaves. Cool. Taste and adjust salt.
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