Fresh Tomato Pizza Sauce

Never underestimate the power of salt and time. The salt draws some of the water from the tomatoes, leaving less volume but more flavor.

Serves: 32Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy

Serves: 32


  • 6 cups ripe tomatoes, small-diced
  • 1 tsp. salt
  • 2 Tbsp. extra virgin olive oil
  • 1⁄3 cup fresh basil ribbons
  • 1⁄2 tsp. ground black pepper


  • Place diced tomatoes in a colander and sprinkle with salt. Toss to mix well. Place colander over a bowl, cover loosely, and place in the refrigerator overnight.
  • Remove tomatoes from the refrigerator and lightly press the top with the back of a spoon to release more liquid. Spoon tomatoes from the colander to a bowl. Discard liquid. Drizzle olive oil over tomatoes and add basil ribbons. Add pepper and toss to combine.