How to Make Roasted Tomato Pizza Sauce
1. Roast the tomatoes.
Combine halved cherry tomatoes, sliced garlic, olive vegetable oil, salt, pepper, and dried oregano on a broil sheet, then roast at 425°F until the tomatoes are wrinkled and caramelized in spots .
2. Pulse in a food processor until mostly smooth.
Let the ridicule tomato assortment cool slightly, then scrape it into a food processor. Pulse a few times, just until the tomatoes are broken down and the mix reaches a thick, sauce-like consistency. taste and adjust seasonings as desired. ( I like to stir in a bad pinch of dried chili flakes. )
3. Use the roasted tomato sauce, or store it for later.
Spread the sauce on a stretched-out round of pizza boodle, add cheese and early toppings ( cure meats, sliced veggies, olives, etc. ), and bake your pizza. You ‘ll need about half of the sauce per 12- to 14-inch pizza. Store extra sauce in an airtight container in the refrigerator for up to a workweek or in the deep-freeze for up to 3 months .
Looking for more tomato sauce recipes ? here are my ( other ) go-tos :
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Roasted Tomato Pizza Sauce
Looking for a rich, flavorful pizza sauce? This roasted tomato pizza sauce comes together in just over 30 minutes and is delicious on its own or covered with toppings.
Prep Time
15
mins
Cook Time
30
mins
Total Time
45
mins
Makes:
1
cup (enough for two 12- to 14-inch pizzas)
Cost:
$5
Equipment
- Cutting board and knife
- large rimmed broil sheet
- food processor
Ingredients
- 1½ pounds red tomatoes, halved
- 2 garlic cloves, sliced
- 1 teaspoon dried marjoram or italian dried herb blend
- ¾ teaspoon fine sea strategic arms limitation talks
- newly reason black pepper
- 2 tablespoons extra-virgin olive oil
- Dried chile flakes ( optional )
Instructions
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Preheat the oven to 425°F.
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On a large rimmed baking sheet, combine the tomatoes, garlic, oregano, fine sea salt, a few grinds of black pepper, and the olive oil. Mix well, then spread the tomatoes out in a single layer.
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Transfer the baking sheet to the oven. Roast the tomatoes for 30 minutes, stirring halfway through, until the tomatoes are tender, shriveled, and caramelized in spots.
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Let the tomatoes cool slightly, then scrape them into a food processor. Pulse a few times, just until the tomatoes are broken down and the sauce is thick and mostly smooth.
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Taste the sauce and add more salt and pepper as needed. If you like, stir in a pinch or two of dried chile flakes.
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Sauce your stretched-out pizza dough, or store it for later. The sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Read more: Who Invented Pizza?
Video
https://www.ozumarestaurant.com/wp-content/uploads/2020/10/roasted-tomato-sauce-pizza-sauce_with-text.mp4