Fresh Tomato Sauce for Pizza

Photo: Marcus Nilsson
Makes about 4 cups (enough for 16 pizzas)

Use whatever type of tomatoes you like: juicy heirlooms, meaty plums, or sweet yellows.


  • 4 tablespoons extra-virgin olive oil

  • 1 large yellow onion, finely chopped

  • 4 cloves garlic, chopped

  • 2 medium carrots, finely chopped

  • 3 pounds ripe tomatoes, chopped, juices reserved

  • Coarse salt and freshly ground pepper

  • 1 ½ teaspoons dried oregano

  • 8 fresh basil leaves, torn if large


  1. Heat oil in a saucepan over mediumheat. Add onions, garlic, and carrotsand cook until tender, 8 to 10 minutes.Add tomatoes and their juices, a pinchof salt, oregano, and basil; bring toa simmer.

  2. Reduce heat to low andcook, stirring occasionally until sauceis thick, about 1 hour. Puree in a foodprocessor, if desired. Season with saltand pepper.

  3. Let sauce cool to roomtemperature before using on pizza.(Refrigerate for up to a week, or freezefor up to two months.)

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