Uncooked Tomato Sauce

Restaurant-Caliber Pizza from a Home Oven

Kneading Conference, July 25, 2013, Skowhegan, Maine

Andrew Janjigian, Associate Editor, Cook’s Illustrated Magazine


Uncooked Tomato Sauce

Yield: sauce for 4 12″ pies, or 2 18″ x 13″ sheet pan pies.

1 28-ounce can unsalted whole peeled plum tomatoes

2 tablespoons EVOO

1 small garlic clove

1 teaspoon dried oregano

pinch red pepper flakes

1/2 teaspoon red wine vinegar (or to taste)

Kosher salt


Process all ingredients except for juice in blender or food processor until smooth. Season with salt and adjust acidity and sweetness with sugar and vinegar as desired.