This sauce is good for throwback “pizza parlor” pizzas of all sorts. With dried oregano and basil and a pinch of garlic powder, it has that old-school “red sauce” flavor profile.
Use a 3-ounce portion for a 12- to 13-inch pizza (the size most people will make in their home ovens).
I got this recipe from a longtime frequent commenter on Slice/Serious Eats, DMCavanagh. He could be a curmudgeon, and he was certainly … opinionated, but he was insatiably curious and enthusiastic about pizza-making. He died a number of years ago, but whenever I crack a can of Sclafani crushed tomatoes, I think of him.
DMC's Super Simple Seasoned Sauce
Use your favorite crushed canned tomatoes. I prefer Sclafani—they have great flavor and are crushed to just the consistency I like. Not too coarse, still a little pulpy.
- 1 28- ounce can crushed Italian-style tomatoes preferably Sclafani
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt
Dump tomatoes into a medium bowl. Measure in dry ingredients; stir thoroughly.