Best Italian Pizza Sauce Recipe
Here is our recipe for a truly delicious Italian pizza sauce. We are going to share with you the steps we like to follow for perfect pizza sauce at every attempt, and we will also discuss how traditional Neapolitan pizza sauce is prepared in pizzerias all over the world.without further ado…Let’s get cooking!
To being with, place the salt and the baking soda into a container. Once that’s done, add the tomatoes and look at what happens. The baking soda starts reacting with the sauce immediately, lowering its acidity, and creating bubbles that will soon disappear. If you can find tinned tomatoes that are not too acidic for your personal taste, you can skip this ingredient altogether, as it is not really needed. Now simply blend the ingredients together using a stick blender.
You don’t want to keep blitzing at all times, but simply use the pulse button to process the sauce just enough to break the tomatoes apart. And now, to the super-straightforward cooking process. Place your favorite pan over medium heat, add in the tomato sauce, the herbs, and stir to combine them. As soon as the mixture reaches the boiling point, turn the heat down to low and let the sauce simmer for exactly six minutes to complete the preparation.
Here we are using our own Italian herb mix, A tip on herbs, if you are using dried ones, add them at the beginning, but if using fresh ones add them towards the end of the cooking process, as their delicate and volatile aroma is neutralized by heat and long cooking time. Traditional Neapolitan pizza sauce is made out of drained and hand-crushed San Marzano tinned tomatoes, a variety of Italian plum tomatoes prized by many great chefs for their quality and flavor.
Here is our recipe for a truly delicious Italian pizza sauce. We are going to share with you the steps we like to follow for perfect pizza sauce at every attempt, and we will also discuss how traditional Neapolitan pizza sauce is prepared in pizzerias all over the world.without further ado…Let’s get cooking!
To being with, place the salt and the baking soda into a container. Once that’s done, add the tomatoes and look at what happens. The baking soda starts reacting with the sauce immediately, lowering its acidity, and creating bubbles that will soon disappear. If you can find tinned tomatoes that are not too acidic for your personal taste, you can skip this ingredient altogether, as it is not really needed. Now simply blend the ingredients together using a stick blender.
You don’t want to keep blitzing at all times, but simply use the pulse button to process the sauce just enough to break the tomatoes apart. And now, to the super-straightforward cooking process. Place your favorite pan over medium heat, add in the tomato sauce, the herbs, and stir to combine them. As soon as the mixture reaches the boiling point, turn the heat down to low and let the sauce simmer for exactly six minutes to complete the preparation.
Here we are using our own Italian herb mix, A tip on herbs, if you are using dried ones, add them at the beginning, but if using fresh ones add them towards the end of the cooking process, as their delicate and volatile aroma is neutralized by heat and long cooking time. Traditional Neapolitan pizza sauce is made out of drained and hand-crushed San Marzano tinned tomatoes, a variety of Italian plum tomatoes prized by many great chefs for their quality and flavor.
Now, being that we do not all have access
too expansive and fancy Italian tomatoes, we will simply use what we have. But rest assured that we are planning to get outstanding results anyway. Once the cooking time has elapsed, you’ll
have yourself a perfect pizza sauce, not too thin and not to thick. You can now turn off the heat and let the sauce cool down completely before using it. And here is the final sauce, bright red,
beautifully cooked and utterly delicious! We’ve used this sauce for many years now and it never failed to impress even the fussiest Italian guests.
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