I’ve made this sauce countless times and people often comment on how good it tastes. I highly recommend adding this to your list of stock recipes.
Chunky Tomato Basil Sauce
This vibrant, fresh sauce is so much better than anything from a jar. The tomatoes are roughly chopped, rather than puréed, so the sauce sits on top of the pizza rather than underneath the toppings. This way you don’t get the same taste in every bite. Tomato paste deepens the sauce’s flavor, as does refrigerating the sauce for at least an hour. If your tomatoes are juicy, use more tomato paste to thicken the sauce. This sauce keeps in the refrigerator for 3 days.
2 small cloves garlic
8 large fresh basil leaves
1 ½ pounds (about 3 medium) ripe tomatoes, cored and quartered (see Note)
2 tablespoons tomato paste (or more)
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon sugar
If tomatoes are not in season, use good canned tomatoes instead. They will have more flavor than the gas-ripened ones at the supermarket. Use two 14 ½-ounce (440 g) cans of diced tomatoes, drained.
Makes about 2 cups, depending on ripeness and juiciness
Place the garlic and basil leaves in a food processor and pulse until finely chopped. Add the tomatoes and pulse briefly. Do not purée the tomatoes, as the sauce is meant to be chunky. Or chop all by hand
Tranfer to a medium bowl. Stir in the tomato paste, salt, pepper, and sugar until mixed well. If the sauce looks watery, add more tomato paste until you see no more juice.
Refrigerate the sauce for an hour to accentuate the flavors.