Basic tomato sauce from My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home by Jim Lahey and Rick Flaste

  • tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on April 01, 2015

    This recipe gets points for being so utterly simple - no cooking required if you used canned tomatoes. I used San Marzano tomatoes and squeezed them through the largest holes on my ricer. The sauce was a little finer in texture than the one that appears in the photo. From the looks of the photo, I'd say Lahey doesn't intend for you to mix the tomato juice from the can in with the pulped tomatoes, but he doesn't explicitly state that. I added the juice, but did find that the extra liquid can make for soggy crust in the thin spots if you use too much.

  • k.a.g on July 06, 2013

    I used tinned San Marzano tomatoes, added the salt and oil, and crushed them with my hands: pizza sauce in sixty seconds! I won't be buying sauce again. Having said that, after tasting the first pizza I added a bit more salt. Loved the simplicity of flavours and technique though.

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Reviews about this recipe

  • Serious Eats

    Spooned on a Magherita or even on a tomato pie, this sauce does exactly what it's supposed to do, add the pure flavors of tomatoes without overwhelming the integrity of the pie itself.

    Full review