I remember reading in a couple places that uncooked tomato sauce is more "authentic" on pizza, so I keep meaning to try it. But I always seem to have a stash of pizza-sized portions of cooked tomato sauce in the freezer ready to use (with just a quick melt in a hot pan) that I end up using... But bookmarking this to try to remember for next time my freezer is bare! It sounds great, and so easy.

I don't use tomato sauce on pizzas, but the pictures made it look tasty enough that maybe I'll try it sometime.

Where is the recipe for the white sauce?

While this sounds simple, it is lacking what I think are the two most essential flavors in pizza sauce: oregano and marjoram. I love the idea of a nice fresh sauce that isn't filled with sugar like most commercial sauces however and will be trying this with the addition of some fresh oregano and marjoram.

@clreaser, thanks for the reminder! We split them into two recipes - I added the link above.

I recently tried the recipe for tomato sauce from Jim Lahey's My Pizza and I think I'm converted. Nothing but peeled fresh Roma tomatoes, a little salt and pepper, and a little olive oil, crushed by hand. I also like a little minced garlic in there, but it really was perfect!

thank you! I was worried it was just me :)

I've done this before and it tastes great, but it's a little watery. I imagine that's why other sauces are cooked... Any ideas for making this less watery?

Can we get recipes with no canned food please? Tomatoes especially are one of the worst. The high acid foods in a can = BPA overload. Google it.

I would rather buy pre-made pasta sauce in a glass jar than use any tomatoes from a can.

I've been trying to perfect a no-cook red pizza sauce for a while - the balsamic was missing! But, I'm surprised to see a sauce for white pizza listed at all. In my experience, white pizza is garlic - lots of garlic - olive oil, and mozzarella. The magic is the garlic and cheese transforms into something completely different - savory and mellow.

@hzl, if you're worried about BPA I believe that Muir Glen does not use BPA in their can liners. Other companies, I've read, are shortly to follow suit, but I haven't seen confirmation of this yet. I actually used Pomi tomatoes in the sauce above. They come in a box/Tetrapak. (More on BPA-free tomatoes at this post from 2010.)

I don't know, but couldn't jarred pasta sauce be made from canned tomatoes, too? I don't imagine every single sauce maker processes their own tomatoes. But maybe industrial size tomato cans are made of something different. Never thought of it!

"...couldn't jarred pasta sauce be made from canned tomatoes, too?"

Yup.

@hzl: I a am a vegetarian but I am not leaving complaining comments by every meat/fish recipe. If you don't want recipes with canned food, just ignore them.

Growing low acid tomatoes work.

If I have leftover pasta sauce or canned tomatoes, I store it in the freezer for pizza later in the week. But recently I had some extra tomatoes and decided to chop them up, add garlic, salt, pepper and some basil leaves and try that on the pizza dough. It was very fresh, tasty, not as sweet as prepared pasta sauce, and I preferred it to sauce or canned tomatoes.

I've tried the fresh chopped tomatoes with roma (plum) tomatoes and it works the best because the flesh is meaty and doesn't have much in the way of seeds but it's also worked with big, meaty field tomatoes too.

Pretty inexpensive too when tomatoes are plentiful. Haven't tried this in the winter when the tomatoes are pricier and a bit watery.

This is basically what I do. Pizza dough is a lot of work so I get lazy when it comes to the toppings!