Listen up, my beach-dwelling pals! Today, I’ve got something mighty special to share with you. As an old dude living by the shore with my trusty wood-burning pizza oven, I’ve crafted a homemade pizza sauce recipe that’s truly exceptional.
Picture this: fresh tomatoes, basil, and garlic come together to create a sauce that’s not only bursting with flavor but also low in sodium. Whether you’re keeping an eye on your sodium intake or simply hankering for a tasty twist, this no-salt pizza sauce is the key to taking your homemade pizzas to new heights.
So, fire up that wood-burning oven, gather your ingredients, and get ready for a pizza experience like no other. This sauce, born out of love and expertise, will transform your pizzas into divine creations. Get ready to savor the flavors of the sea and the irresistible aroma of wood-fired pizza.
Homemade No-Salt Pizza Sauce
Ingredients
- 4-5 medium-sized fresh tomatoes San Marzano or Roma
- 3-4 cloves of garlic minced
- 1/4 cup fresh basil leaves chopped
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sugar optional, to balance acidity
Instructions
- Prepare the Tomatoes:
- Start by blanching the tomatoes to remove the skins. Bring a pot of water to a boil and score a small "X" on the bottom of each tomato. Carefully drop the tomatoes into the boiling water for about 30 seconds. Remove them and immediately transfer them to a bowl of ice water. This will help the skins to peel off easily. Peel the tomatoes and discard the skins.
- Chop and Prep the Tomatoes:
- Chop the peeled tomatoes into small pieces and remove the seeds, if desired, to reduce excess moisture. Set aside.
- Sauté the Garlic:
- In a large saucepan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Be careful not to burn the garlic.
- Create the Sauce Base:
- Add the chopped tomatoes to the pan, along with the black pepper and dried oregano (if using). Stir well to combine. If the tomatoes are particularly acidic, you can add a pinch of sugar to balance the flavors.
- Simmer and Thicken:
- Reduce the heat to low and let the sauce simmer for about 30-40 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
- Infuse with Fresh Basil:
- Once the sauce has thickened to your desired consistency, remove it from the heat and let it cool for a few minutes. Stir in the fresh chopped basil leaves, reserving a few for garnish if desired.
- Cool and Store:
- Allow the sauce to cool completely before using it on your pizza. You can store any leftovers in an airtight container in the refrigerator for up to a week.
Notes
Nutrition
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