ID: 59f35399...
This is a rich, flavorful pizza sauce with a secret twist. It combines fresh and dried oregano, garlic, and a hint of spice with high-quality San Marzano tomatoes. The secret ingredients, anchovies and a pinch of baking soda, create a deep umami flavor and a perfectly balanced, non-acidic sauce.
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Sauté anchovy fillets, minced garlic, fresh and dried oregano, and chili flakes in olive oil over low heat. → Add a can of hand-crushed San Marzano tomatoes, season with salt, sugar, and pepper. → Simmer gently for 35-40 minutes, stirring the surface oil back into the sauce. → Finish by stirring in a tiny pinch of baking soda to mellow the acidity. → Cool slightly before using on pizza.
Sauté anchovy fillets, minced garlic, fresh and dried oregano, and chili flakes in olive oil over low heat. → Add a can of hand-crushed San Marzano tomatoes, season with salt, sugar, and pepper. → Simmer gently for 35-40 minutes, stirring the surface oil back into the sauce. → Finish by stirring in a tiny pinch of baking soda to mellow the acidity. → Cool slightly before using on pizza.
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Using authentic San Marzano tomatoes from Italy is key for the best flavor and texture.
The anchovies are a secret ingredient for umami; they dissolve completely and will not make the sauce taste fishy.
Do not skim the olive oil that separates during cooking. It's full of flavor and should be stirred back into the sauce.
Crushing tomatoes by hand provides a better, more rustic texture than using a food processor or blender.
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