Roasted Tomato Pizza Sauce
Looking for a rich, flavorful pizza sauce? This roasted tomato pizza sauce comes together in just over 30 minutes and is delicious on its own or covered with toppings.
Makes: 1 cup (enough for two 12- to 14-inch pizzas)
Cost: $5
Equipment
- Cutting board and knife
- large rimmed baking sheet
- Food processor
Ingredients
- 1½ pounds cherry tomatoes, halved
- 2 garlic cloves, sliced
- 1 teaspoon dried oregano or Italian dried herb blend
- ¾ teaspoon fine sea salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Dried chile flakes (optional)
Instructions
- Preheat the oven to 425°F.
- On a large rimmed baking sheet, combine the tomatoes, garlic, oregano, fine sea salt, a few grinds of black pepper, and the olive oil. Mix well, then spread the tomatoes out in a single layer.
- Transfer the baking sheet to the oven. Roast the tomatoes for 30 minutes, stirring halfway through, until the tomatoes are tender, shriveled, and caramelized in spots.
- Let the tomatoes cool slightly, then scrape them into a food processor. Pulse a few times, just until the tomatoes are broken down and the sauce is thick and mostly smooth.
- Taste the sauce and add more salt and pepper as needed. If you like, stir in a pinch or two of dried chile flakes.
- Sauce your stretched-out pizza dough, or store it for later. The sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.