This recipe from Flour Water Salt Yeast was called Smooth Red Sauce, and it’s flavored with olive oil, garlic, dried oregano, and chile flakes. I have adjusted that recipe here, removing the step of draining the tomatoes in a colander. The sauce wilt be thick enough provided you do not overmix it in the blender.
Use the best-quality dried oregano you can get; if you can find Calabrian oregano, all the better.
- 20 grams (1 ½ tablespoons) extra-virgin olive oil
- 1 clove garlic, chopped
- 8 grams (1 ½ teaspoons) fine sea salt
- 0.3 gram (¼ teaspoon) dried oregano
- 0.4 gram (¼ teaspoon) chile flakes
- 1 can (8oo-gram/28-ounce) whole pee|ed tomatoes
- Put the olive oil, garlic, salt, oregano, and chile flakes in a blender. Add just a spoonful of tomatoes and blend briefly until the garlic and oil have emulsified. Then add the rest of the tomatoes and blend very quickly, with brief pulses only, until all the ingredients are combined. Overblending releases water from the tomato pulp and makes the sauce too thin.
- Pour the sauce into a sealable container. I use a quart-sized deli container with a lid. Label the container with the date and refrigerate what you don’t use. It should keep for 1 week in the refrigerator.
Source: The Elements of Pizza by Ken Forkish