FSWY Sauce¶

Ken Forkish, The Elements of Pizza
Makes 750 grams (3 cups), enough sauce for five 12-inch pizzas

This sauce is great because it needs no cooking time and can be made quickly at the last minute. Keeps for about a week in the fridge and also freezes very well.

Ingredients

• 1 ½ tablespoons extra-virgin olive oil
• 1 clove garlic, chopped
• 1 ½ teaspoons fine sea salt
• ¼ teaspoon dried oregano
• ¼ teaspoon chile flakes
• 1 28-ounce can whole peeled tomatoes

Directions

Put the olive oil, garlic, salt, oregano, and chile flakes in a blender. Add just a spoonful of tomatoes and blend briefly until the garlic and oil have emulsified. Then add the rest of the tomatoes and blend very quickly, with brief pulses only, until all the ingredients are combined. Overblending releases water from the tomato pulp and makes the sauce too thin.