Buddy Valastro's Pizza Sauce

Aired February 22, 2013

Serves about 2 1/2 cups, enough for 4-6 pizzas
1 28-ounce can whole peeled tomatoes, mostly drained, left just a little wet
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
2 tablespoons (1/2 ounce) finely grated Parmigiano-Reggiano cheese
1 tablespoon sugar
Kosher salt

Pass the tomatoes through a food mill set over a large bowl. Add the oil, garlic, Parmigiano-Reggiano and sugar to the bowl, season with salt and let rest at room temperature for 1 hour to give the flavors a chance to develop. The sauce can be refrigerated in an airtight container for up to 2 days.

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