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Measurements

Chunky tomato sauce

Makes: Enough for two or three 30 cm pizzas
Heat: No heat needed for this sauce
Cooking time: No cooking here

The sauce cooks on the pizza; follow the pizza recipe for baking.

Sauces & toppings

Chunky tomato sauce

A coarsely crushed, well-drained tomato sauce.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Sauce	Whole canned San Marzano or plum tomatoes	1 × 794 g can	Before draining
Sauce	Extra-virgin olive oil	22.2 mL
Sauce	Sea salt	to taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Colander	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Wooden spoon	Use an ordinary sturdy mixing spoon; avoid a flexible utensil for stiff dough.

Timing & recipe details

Time & temperature

Heat: No heat needed for this sauce
Cooking time: No cooking here

The sauce cooks on the pizza; follow the pizza recipe for baking.

Makes: Enough for two or three 30 cm pizzas
Heat: Uncooked sauce; cooks on the pizza
Plan for: 15 minutes

Method

01 · Drain
10–15 minutes + about 30 seconds crushing
Use: Tomatoes
Drain in a colander over a bowl. Tilt the colander and push tomatoes back and forth with a spoon, breaking them into pulp while draining more juice.
Ready when: Chunky pulp with most loose juice removed.
01 DrainCrush the tomatoes while draining off their loose juice.
02 · Season
About 1 minute
Use: Tomato pulp, oil, salt
Transfer pulp to a bowl; stir in oil and salt to taste.
Ready when: Distinct tomato pieces, lightly bound with juice.
02 SeasonStir oil and salt into the drained, chunky pulp.

What to look for

Stage	Look and feel	Needs attention
Texture	Chunky and moist without being soupy.	Blending into a purée.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Wet pizza centre	Too much thin liquid in sauce or a thick layer	Use drained pulp and a thinner layer.	Check the spoonful for pooling liquid before topping.

Recipe notes

Reserve the drained tomato juice separately.

Show ingredient flow

Recipe

Chunky tomato sauce

A coarsely crushed, well-drained tomato sauce.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Sauce	Whole canned San Marzano or plum tomatoes	1 × 794 g can	Before draining
Sauce	Extra-virgin olive oil	22.2 mL
Sauce	Sea salt	to taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Colander	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Wooden spoon	Use an ordinary sturdy mixing spoon; avoid a flexible utensil for stiff dough.

Timing & recipe details

Makes: Enough for two or three 30 cm pizzas
Heat: Uncooked sauce; cooks on the pizza
Allow: 15 minutes

How do I make it?

Drain and crush
10–15 minutes + about 30 seconds crushing
Drain the tomatoes in a colander over a bowl. Tilt it and move the tomatoes back and forth with a spoon to break them into chunks and release more juice.
Crush the tomatoes while draining off their loose juice.
Ready when: Chunky pulp with most loose juice removed.
Add oil and salt
About 1 minute
Put the drained tomato pulp in a bowl and stir in the oil and salt, tasting as you go.
Stir oil and salt into the drained, chunky pulp.
Ready when: Distinct tomato pieces, lightly bound with juice.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Wet pizza centre	Too much thin liquid in sauce or a thick layer	Use drained pulp and a thinner layer. Check the spoonful for pooling liquid before topping.

Useful recipe notes

Reserve the drained tomato juice separately.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Chunky tomato sauce at a glance

Makes: Enough for two or three 30 cm pizzas
Heat: No heat needed for this sauce
Cooking time: No cooking here

Method

01 · Drain

02 · Season

What to look for

Troubleshooting

Recipe notes

How do I make it?

Drain and crush

Add oil and salt

What can go wrong, and how can I fix it?

Chunky tomato sauce at a glance