How to Make Pizza Sauce with San Marzano Tomatoes

San Marzano Tomatoes Website - Growing, Varieties, History, Making Sauce & A lot more...

I watched every how to make pizza sauce on the internet and still didn't find one I like 100 percent. Making pizza sauce is not an exact science with a one recipe fits all approach. All of the videos on youtube are recipes that mostly fit the people preparing them in the video. They might really like that style, but will you? Will everyone else? It's doubtful. About the only thing one can do is examine how other people did the "basics" and then adapt those recipes into your own - to suit your own tastes.

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This videos uses actual San Marzano tomatoes and shows you from beginning to end how to turn them into Pizza Sauce. Their method for removing seeds is great, fast, but doesn't get all of them and they use waaay too much basil for my tastes, and I am not sure I would prefer this "chunky" style. If it were me, I would run it through the blender after cooking to get it down smoother.

I wrote down their ingredients in case you are not fast enough to write them down when they appear on the video.

2 quarts fresh san marzanos peeled, seeded, and crushed (crushed by hand or with a potato masher
2 or 3 garlic cloves minced & sauteed
Small handfull of fresh chopped basil
Salt & pepper to taste

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This next video involves strained tomatoes which produces a pizza sauce more peope are familiar with (as opposed to the above chunky/heavy version). No seeds, smooth, no chunkiness. Word of caution: From what I observed, and other viewers commented on in youtube, this cook went overboard on the spices and used too many. But this recipe does have it's good points and you should be able to use his basics to combine your own flavors to suit your tastes.

Olive oil
2 cloves garlic,
Strained Tomatoes
Crushed red pepper
Thyme
Blended italian seasonings
Salt
Brown sugar

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Maybe I am just being biased but I think the sauce/video we produced for our sister website Roma-Tomato.com works great on pizza because we've done it that way and we enjoyed it. The slow cook aspect of it simmers the sauce down for a long time until it gets thicker and thicker while a lot of the tomato flavor is cooked in. Unlike many others, we remove the seeds and leftover through a strainer or food mill. Follow the last variation on the video which calls for:

1 small onion, fine chopped
1-2 gloves of garlic, minced
salt, pepper to taste,
Oregano to preference.

After that, add your other favorite ingredients which are not listed on the video:

Oregano, Italian seasoning, basil, chopped red pepper or paprika, brown sugar
A litle olive oil in the beginning might also work for some people.

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How to Make Pizza Sauce with San Marzano Tomatoes