This is a *secret* family recipe, and the result is a light, super fresh tasting sauce delightful for pizzas, pasta, dipping… it’s delicious! The consistency and flavor profile of this sauce is what is typically used on “margarita” style pizzas.
- 1 extra large can of Whole Tomatoes
- 1 teaspoon minced jarred garlic
- Fresh Basil
- 4 tablespoons Olive Oil
- Salt, Pepper to taste
- Garlic Powder*, Onion Powder* to taste (optional) *POWDERS not salts.
- Empty tomatoes and juices into a glass dish. (Note: GLASS dish because, tomatoes will stain most plastic, and metal bowls can change the taste of the tomatoes.)
- Using *freshly cleaned* hands, break the whole tomatoes up into large but separate pulpy pieces. (Bite-sized)
- Add garlic and about 3 tablespoons of olive oil. Mix.
- Wash and dry basil, then use hands to tear the leaves of basil into small pieces, drop them into the sauce and lightly stir to make sure all ingredients are combined. In our opinion, the more basil you use, the “fresher” it tastes. We typically use 1/2 of a fresh basil jewel package from the supermarket.
- Salt, pepper, garlic powder, onion powder to taste. Note: Garlic and onion “powders” not
salts. We typically use about 15 turns of pepper, 2 turns of regular salt, and a good dusting of onion and garlic powders.
That’s it! The freshest (and easiest) pizza sauce on the planet!