Tom Fitzmorris

Fresh Pizza Sauce

Preparation info

  • Makes enough for about

    four

    12 inch pizzas

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

One of the best ideas I got from chef Andrea Apuzzo when I was working on his cookbook was that pizza sauce does not have to be cooked. This, at last, revealed the problem with all pizza sauce! The following concoction may seem a little too runny, but trust me—it works and has a marvelous fresh flavor.

Ingredients

  • One 28-oz. can whole peeled Italian tomatoes, juice reserved
  • 2 Tbsp. extra-virgin olive oil

Method

Put all of the ingredients into a food processor and process for about 20 seconds. That’s it! Do not cook; just ladle it right onto the pizza crust and top with cheese and whatever else you like.