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