Pizza Sauce

If you’re a complete food dork like me, then you might have seen some of the videos from Bon Appétit’s test kitchen on YouTube. If you haven’t, definitely check them out. They’re very informative and super entertaining. One of the videos was focused on creating the perfect pizza and they confirmed what I’ve heard during their testing of tomato sauce, which is that not cooking the sauce ahead of time is the way to go to get a well balanced and flavorful sauce for your pizza. They didn’t use anchovy in their sauce, but my husband and I love the flavor it adds so we always use them but feel free to omit it if you’re not a fan. It helps to have an immersion blender to make this, but a regular blender or food processor will work just fine.

Recipe by: Tierney Larson

Servings: This makes about 3/4 cup of sauce which is more than enough for a pizza. I only use about 3 tbl of sauce for a 12 inch pie, so you can use it for several pizzas or save it in the fridge for about a week and give it a quick cook to toss with pasta.

Ingredients:

4 whole peeled san marzano tomatoes

1 garlic clove

1 small anchovy (or half of a large one)

1 tbl extra virgin olive oil

1 1/2 tsp kosher salt

Freshly ground black pepper

Place all the ingredients except for the olive oil and blend together until smooth with some texture. Blend again while streaming in the olive oil. Taste and adjust seasoning how you like with kosher salt and pepper.