I was always under the impression that the tomato sauce base for a pizza had to be cooked, much like you would with say a pasta sauce. That may very well be the case if you’re working with fresh tomatoes and you can turn out a fine pizza sauce if you do. However, as with the New York style tomato sauce recipe, you can make a sauce in mere minutes with tinned tomatoes.
The sort of tinned tomatoes that you use for your pizza sauce do matter to a degree. The suggested ideal tomatoes for making pizza sauce are San Marzano tomatoes, a variety of tomato from Italy that have a protected designation of origin in the same way that other food items like champagne and Parmigiano-Reggiano do.
San Marzano tomatoes I’ve found were sweeter, lighter, more delicate, less acidic and had fewer seeds than some other tinned tomato varieties. These qualities make for a great pizza sauce, particularly one that isn’t cooked beforehand. However, I’ve found other tinned tomatoes, while not quite the same, were perfectly acceptable as well. Some research was conducted into the varieties of tinned tomatoes available from the major supermarkets, though given this material isn’t ready as of yet, and considering the already lengthy post, this will be material for another post.
In regards to sourcing San Marzano tomatoes, I was able to pick up the Val Verde one from one of my local Woolworths, though not all stores stock it from what I’ve found. Naturally, you’ll find cans of San Marzano tomatoes at most Italian groceries or you can find them online as well.
As for the recipe in the post, it only requires the use of the tomatoes themselves and not the juice. Adding the tomato juice as well would only thin our the sauce and make it more watery. Not the most desirable trait in a pizza sauce as it would likely end up saturating the pizza base and making it soggy. However, rather than waste the juice, you can create another batch of sauce by using the same recipe for the amount of tomato paste, olive oil, salt and dried oregano, place all the ingredients into a small saucepan and simmer until reduced by around half to form a thickened sauce with a similar consistency to the original recipe. If you find this simmered sauce too sour, add a pinch of sugar to the sauce at the end and stir it in to take the edge off the sourness. From there allow it to cool to room temperature before applying it to the pizza or even use it as a base for a pasta sauce. This sauce won’t be the same as the original one with the tomato pulp but it still services as a decent alternative.
The pizza sauce will keep in the fridge for several days. It also freezes quite well. Just store it in a small ziplocked bag and thaw when required. Whether you store the sauce in the fridge or freezer, make sure to bring it to room temperature before use. More on this in the next post in this series.
That’s it for the recipe post for the thin crust pizza dough and New York style tomato sauce. I hope that you’ve found the post useful and that you enjoy making these recipes as I have working on this post and all the test cooking (and eating). Oh the eating!
Please feel free to share, like and comment or leave a question below in this post. I’ll see you with the next post in this series in a week or two on using your barbecue as a pizza oven as well as using the recipes from this post to make a great thin crust, New York style pizza.