The difference between pizza sauce and tomato sauce is that pizza sauce does not need to be cooked—it cooks on the pizza in the oven, while tomato sauce simmers on the stove.
- 2 cans (28 ounces each) whole, peeled tomatoes
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, peeled
- 10–15 fresh basil leaves
- 1 teaspoon kosher salt
Nutritional information per serving (½ cup pizza sauce): Calories 41 (61% from fat) • carb. 5g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 398mg • calc. 36mg • fiber 1g Nutritional information per serving (½ cup tomato sauce):
Calories 58 (43% from fat) • carb. 7g • pro. 1g • fat 3g
sat. fat 0g • chol. 0mg • sod. 557mg • calc. 28mg • fiber 1g
- Pizza Sauce:
- Put all of the ingredients, in the order listed, into the large work bowl fitted with the large chopping blade. Process on High until smooth, 1 minute.
- Use as is for pizza or other recipes that will cook in the oven. Store remaining sauce in an airtight container in the refrigerator.
- Tomato Sauce:
- Put tomatoes into the large work bowl fitted with the large chopping blade. Process on High until smooth, about 1 minute. Reserve.
- Put olive oil in a medium saucepan over medium heat. When oil is hot, add garlic and cook until lightly golden and fragrant, 2 to 3 minutes. Add puréed tomatoes, cover and reduce heat to simmer, stirring frequently, until sauce is reduced slightly until thickened, about 15 minutes
- Tear up basil and add to sauce; cook for 2 minutes.
- Add salt, taste and adjust seasoning as desired.
- Remove garlic cloves before serving.
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