Fresh tomato sauce for pizza

slightly caramelized fresh tomato sauce with sweet and sharp notes

Published originally on my blog on 27 September 2012

I used to be one of those people who slathered their pizza dough with store-bought tomato sauce. And I liked it. Or, I thought I did, because the truth is I was just used to its insipid taste.

But then I realized that there was actually no point in me making my own pizza dough if I was going to use ready made sauce. Something was amiss. It defied the whole purpose of the "eat-things-you-know-what-they-have-in-them" thing I got going on so I decided to start making my own.

I have never looked back. Especially when I can get my hands on some good tomatoes and make fresh tomato sauce. There are thankfully some good tomatoes left, until the end of October that is, and after that, I think I'll have to share with you my other tomato sauce, the one made with canned tomatoes.

Let's start with the fresh tomato sauce, though. This is pretty straightforward, as it should be, since pizza sauce must be a vehicle for carrying other flavors, those of the various toppings, and not be overwhelming and define the flavor of the whole pie. That of course doesn't mean that it has to be boring. Far from it.