Looking for a super easy and tasty pizza sauce you can always have ready to go? The catch with most homemade pizza sauce is that it only lasts three to four days in the fridge. From what I’ve read, beyond that window, mold can start developing in the sauce, and the tricky part is you won’t necessarily see it. No visible black spots, yet you could still be eating mold days later without knowing it.
So the solution is simple: make a batch and freeze it. That way you always have sauce on hand whenever the pizza craving hits, without worrying about the clock running out on it.
(Experiment 132) Pizza sauce
Ingredients
- 1 Can of San Marzano whole tomatoes I really like the Mutti brand
- ~1tsp sea salt
- 5-7 fresh basil leaves minced
- 1 minced garlic clove
Instructions
- Open the can and throw everything in. Use a hand blender to chop everything down.
- WARNING: don’t overdo it as it will make the tomatoes watery. Just a couple of shots should take care of the large tomatoes chunks + mix everything together. You just don’t want huge chunks left.
- Taste and adjust salt to your taste
Notes
To freeze I used an old ice cube tray and just freeze the leftover, about 4 hours in the freezer does the job. Then throw them in a Ziploc bag. They will be good for 3 months. When you need sauce either take a couple of cubes out and let them thaw in the fridge overnight or blast them in the microwave for ~30 secs.