Alex Lau
The only trick to this uncooked sauce is finding good canned tomatoes: If you can’t find Jersey Fresh, look for ones from California, New Jersey, or Italy—the only ingredients should be tomatoes and salt. This recipe is from Joe Beddia, the dough master behind Philadelphia's cult favorite, Pizzeria Beddia.
Recipe information
Yield
Makes about 3½ cups
Ingredients
2
garlic cloves, finely grated
1
28-ounce can crushed tomatoes
2
tablespoons olive oil
1½
teaspoons fine sea salt
Need to make a substitution?
Preparation
Step 1
Whisk garlic, tomatoes, oil, and salt in a medium bowl. Don’t be tempted to add more salt; the flavor will concentrate when sauce is baked with pizza. Cover and chill 3 hours to let flavors come together before using.
Step 2
Do Ahead: Sauce can be made 1 week ahead. Keep chilled.
Nutrition Per Serving
Per 1/4 cup: Calories (kcal) 35
Fat (g) 2
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 4
Dietary Fiber (g) 1
Total Sugars (g) 2
Protein (g) 1
Sodium (mg) 360