New This Month

Pizza Sauce for Grilled Pizzas

Use this sauce to make our Grilled Margherita Pizzas.

  • Yield: Makes about 4 cups; Makes enough for 6 nine-inch pizzas

Source: Martha Stewart Living, May 2004


  • 2 cans (28 ounces each) whole peeled plum tomatoes
  • 1/4 cup olive oil
  • 3 sprigs oregano
  • 4 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Crush tomatoes with your hands in a large bowl. Heat oil in a large skillet over medium heat until hot but not smoking. Add crushed tomatoes, oregano, salt, and pepper, and reduce heat to medium-low. Cook, stirring occasionally, until thickened, 40 to 50 minutes.

  2. Pass sauce through a food mill into a bowl; discard solids. (Alternatively, process sauce in a food processor until smooth.)

Cook's Notes

If not using immediately, refrigerate sauce in an airtight container up to 1 week or freeze up to 1 month.

Reviews Add a comment