Delicious and Easy Pizza Sauce
- Carbohydrate 1.59608942675613 g
- Cholesterol 0 mg
- Fat 0.922860000338671 g
- Fiber 0.443433346279926 g
- Protein 0.330453281217835 g
- Saturated Fat 0.129296526085877 g
- Serving Size 1 1 Serving (33g)
- Sodium 1.77264583312989 mg
- Sugar 1.1526560804762 g
- Trans Fat 0.0441586770889601 g
- Calories 15 calories
Step-by-step
- In a food processor, combine the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil and parsley. Blend without liquifying - should remain a little chunky.
When using fresh, ripe tomatoes instead of cooked paste, moisture control becomes the primary technical challenge. Processing raw tomatoes releases excess water that can make dough soggy during baking. Pulse the ingredients in a food processor for roughly ten to fifteen seconds, stopping while the mixture retains a visible texture rather than turning into liquid. This mechanical action breaks down cell walls just enough to release juices without over-homogenizing the solids. Olive oil added during this pulsing stage emulsifies slightly with the tomato juices, creating a cohesive coating that clings to dough rather than pooling in puddles. A pinch of white sugar balances the natural acidity of fresh tomatoes without introducing distinct sweetness, while a single clove of raw garlic provides sharp pungency that mellows slightly as the pie bakes. Fresh basil and dried oregano introduce contrasting herbal notes, with the dried variety offering concentrated potency that survives high oven temperatures. Store any extra sauce in an airtight container in the refrigerator for up to three days, or freeze it for up to two months, though freezing raw tomato preparations may alter the initial thickness upon thawing.
