Go-To Pizza Sauce

This recipe is straight from Bon Appetit and it’s a pizza game-changer. I usually make it, spoon a few tablespoons on a pizza that night, then freeze the rest for another time. This is so easy and so much better than store-bought sauces, and the anchovies give it a slightly spicy bite. Check out all of Trial & Error BKLYN’s homemade pizza recipes for ways to use this sauce.

INGREDIENTS:

• 1 28-oz can whole, peeled tomatoes, drained
• 2 anchovy filets, packed in oil, coarsely chopped
• 2 cloves garlic
• 6 tbsps olive oil
• 1/4 cup basil leaves
• Sea salt
• Pepper

PREPARATION:

Put the first 5 ingredients in a food processor and puree until smooth. Season with salt and pepper to taste.

I forgot to drain the tomatoes here, so the result was a little watery. The recipe yields about 3 1/2-4 cups pizza sauce.