This pizza sauce is good for throwback “pizza parlor” pizzas of all sorts. With dried oregano and basil and a pinch of garlic powder, it has that old-school “red sauce” flavor profile.
Use a 3- to 4-ounce portion for a 12- to 14-inch pizza (the size most people will make in their home ovens).
I got this recipe from DMCavanagh, a longtime frequent commenter on Slice/Serious Eats, where I was the founding editor. David could be a curmudgeon, and he was certainly … opinionated, but he was insatiably curious and enthusiastic about pizza-making and shared his knowledge generously. He died a number of years ago, but whenever I crack a can of Sclafani crushed tomatoes, I think of him and wish he were still with us to share a slice or a story.
Super Simple 5-Minute Seasoned Pizza Sauce
- 1 28- ounce can crushed Italian-style tomatoes preferably Sclafani or Bianco Di Napoli
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt
- Dump tomatoes into a medium bowl. Measure in dry ingredients; stir thoroughly.