Uncooked Tomato Sauce

  • Active Time 10m
  • Total Time 10m

Makes about 1 1/2 cups (Serves 12)

This simple sauce is the traditional topping on a Neapolitan pizza and suits a wide range of pizza preparations. It is light on the palate and fulfills its role as an undernote to pizza, allowing the additional toppings to stand out. If you are using canned tomatoes, look for the sweetest ones you can find. Taste them out of the can and, if they are a bit too acidic, add a pinch of sugar.


  • 8 ripe plum (Roma) tomatoes or 1 can (16 ounces) plum (Roma) tomatoes with their juices
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper


Fit a food mill with the coarse or medium blade and place over a small mixing bowl. Pass the tomatoes through the mill into the bowl. Alternatively, use a food processor and peel the fresh tomatoes, if using. Place the fresh or canned tomatoes in a food processor fitted with the metal blade and pulse to form a coarse purée. Add the olive oil and season to taste with salt and pepper. Use immediately, or transfer to a tightly covered container and refrigerate for up to 2 days. Makes about 1 1/2 cups, enough for six 9-inch pizzas.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 743

nutrition information per serving

19 calories; 1g total fat; 0mg cholesterol; 4mg sodium; 2g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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