When you go to make a tomato sauce and use whole tomatoes, the first problem you're likely to run into is that of how to best squish the tomatoes. You don't want little tomato hippos swimming in your sauce, especially if you need a smooth sauce for pizza. Sure, you can throw the tomatoes in the blender, but then you have to wash the blender. You can try to crush the tomatoes with the back of a spoon, but, if you're like me, you'll be sure to wear all white and get tomato juice all over yourself. You can crush tomatoes in many ways, but the least messy way that I have found is the kitchen shear method. Simply open your can and cut up the tomatoes while they're still in the can. Freaking brilliant, I tell you. There's no splash, no substantial dishes to wash, and shears are the perfect tomato-cutting implement. Eat your heart out.
Simple Pizza Sauce
makes enough sauce for 2 medium pizzas and some leftover for crust-dipping
In a large, heavy-bottomed skillet over medium, heat:
3 tablespoons olive oil
When oil is hot, saute:
3 large cloves garlic
for about five minutes, reducing the heat to medium-low. Add:
28 ounce can whole tomatoes, diced, and their juice
1 can tomato paste
healthy glug of port
and reduce until desired pizza sauce consistency is reached. Season with:
salt and pepper
sugar, brown sugar, or sucanat
to taste. To prevent your pizza crust from becoming soggy, brush with olive oil before topping with sauce.