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Smooth tomato sauce

Name: Smooth tomato sauce
Yield: Enough for five 30 cm pizzas
Ingredients: 1 × 794 g can Whole canned San Marzano or plum tomatoes Weight is before draining; 22.2 mL Extra-virgin olive oil; 1 clove Garlic Optional; 2.5 mL Fine sea salt; 1.2 mL Dried oregano; 1.2 mL Chile flakes Optional

Makes: Enough for five 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

Smooth tomato sauce

Drained tomato sauce with oregano.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Sauce	Whole canned San Marzano or plum tomatoes	1 × 794 g can	Weight is before draining
Sauce	Extra-virgin olive oil	22.2 mL
Sauce	Garlic	1 clove	Optional
Sauce	Fine sea salt	2.5 mL
Sauce	Dried oregano	1.2 mL
Sauce	Chile flakes	1.2 mL	Optional

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.
Blender	Use a handheld blender in a deep container for a smooth purée. For hot mixtures, use heat-rated equipment and avoid sealed blending.

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 five 30 cm pizzas
Heat: Uncooked sauce; cooks on the pizza
Plan for: 15 minutes

Method

01 · Drain
10–15 minutes
Use: Tomatoes
Drain in a colander over a bowl; save juice separately for another use.
Ready when: Tomatoes remain pulpy without a large puddle.
01 DrainDrain the tomatoes well and reserve the juice separately.
02 · Blend
Until uniform
Use: Drained tomatoes and remaining sauce ingredients
Put oil and seasonings in blender, add tomatoes and blend smooth.
Ready when: Smooth spoonable sauce, not juice.
02 BlendBlend until smooth and spoonable, without excess free liquid.

What to look for

Stage	Look and feel	Needs attention
Finished sauce	Coats a spoon; spreads thinly.	Excess liquid soaking the crust.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Watery sauce	Insufficient draining	Drain excess liquid before topping.	Drain tomatoes before blending.

Recipe notes

Canned tomato weight is the net contents before draining. No sugar or precooking is needed.

Show ingredient flow

Recipe

Smooth tomato sauce

Drained tomato sauce with oregano.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Sauce	Whole canned San Marzano or plum tomatoes	1 × 794 g can	Weight is before draining
Sauce	Extra-virgin olive oil	22.2 mL
Sauce	Garlic	1 clove	Optional
Sauce	Fine sea salt	2.5 mL
Sauce	Dried oregano	1.2 mL
Sauce	Chile flakes	1.2 mL	Optional

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.
Blender	Use a handheld blender in a deep container for a smooth purée. For hot mixtures, use heat-rated equipment and avoid sealed blending.

Timing & recipe details

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

How do I make it?

Drain the tomatoes
10–15 minutes
Put the tomatoes in a colander over a bowl and let the juice drain away. Keep the juice separately for another use.
Drain the tomatoes well and reserve the juice separately.
Ready when: Tomatoes remain pulpy without a large puddle.
Blend the sauce
Until uniform
Put the oil and seasonings in a blender, add the drained tomatoes and blend until smooth.
Blend until smooth and spoonable, without excess free liquid.
Ready when: Smooth spoonable sauce, not juice.

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

What you notice	Likely cause	What to do
Watery sauce	Insufficient draining	Drain excess liquid before topping. Drain tomatoes before blending.

Useful recipe notes

Canned tomato weight is the net contents before draining. No sugar or precooking is needed.

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

Ingredient proportions & recipe details

Smooth tomato sauce at a glance

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

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

Drained tomato strips, plain or roasted

Makes: Enough for three 30 cm or three to four skillet pizzas
Heat: 165°C for the optional roast
Baking time: 20–30 min if roasting

Skip the oven for the plain drained version.

Sauces & toppings

Drained tomato strips, plain or roasted

Whole tomato pieces that can stay bright or be roasted before topping.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Tomatoes	Whole canned San Marzano or plum tomatoes	1 × 794 g can	Before draining
Optional roast	Extra-virgin olive oil	a drizzle
Optional roast	Sea salt	a sprinkle
Optional roast	Fresh thyme	about 12 sprigs

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.
Colander	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Plate	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Shallow pan for roasting	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 165°C for the optional roast
Baking time: 20–30 min if roasting

Skip the oven for the plain drained version.

Makes: Enough for three 30 cm or three to four skillet pizzas
Heat: Optional roast: 165°C
Plan for: 15 minutes, or 35–45 minutes with roasting

Method

01 · Drain + separate
10–15 minutes
Use: Tomatoes
Drain 10–15 minutes. Break each tomato by hand into 3–4 pieces; place on a plate to drain again. Save juice and loose pulp separately.
Ready when: Intact strips with little free juice.
01 Drain + separateSeparate the drained, peeled tomatoes into irregular strips.
02 · Optional roast
20–30 minutes
Use: Tomato pieces, oil, salt, thyme
For a roasted version, preheat to 165°C. Spread pieces in one layer in a shallow pan, drizzle oil, sprinkle salt and add thyme. Bake.
Ready when: Tender pieces with concentrated flavour; not dried hard.
02 Optional roastFor the roasted option, cook the tomato strips with oil and thyme until tender.

What to look for

Stage	Look and feel	Needs attention
Before topping	Separate pieces, drained well.	Pouring can juice onto dough.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Tomatoes leak onto crust	Pieces remain very wet	Let them drain on a plate longer.	Drain both before and after breaking up.

Recipe notes

Use raw drained fillets or the roasted version. Remove woody thyme stems before serving.

Show ingredient flow

Recipe

Drained tomato strips, plain or roasted

Use the drained tomato strips as they are, or roast them for a more concentrated flavour.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Tomatoes	Whole canned San Marzano or plum tomatoes	1 × 794 g can	Before draining
Optional roast	Extra-virgin olive oil	a drizzle
Optional roast	Sea salt	a sprinkle
Optional roast	Fresh thyme	about 12 sprigs

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.
Colander	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Plate	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Shallow pan for roasting	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: Enough for three 30 cm or three to four skillet pizzas
Heat: Optional roast: 165°C
Allow: 15 minutes, or 35–45 minutes with roasting

How do I make it?

Make tomato strips
10–15 minutes
Drain the tomatoes for 10–15 minutes, then tear each one into 3–4 pieces and put them on a plate to drain again. Keep the juice and loose pulp separately.
Separate the drained, peeled tomatoes into irregular strips.
Ready when: Intact strips with little free juice.
Roast if you like
20–30 minutes
For roasted tomatoes, heat the oven to 165°C. Put the pieces in one layer in a shallow pan, drizzle with oil, add salt and thyme, then bake.
For the roasted option, cook the tomato strips with oil and thyme until tender.
Ready when: Tender pieces with concentrated flavour; not dried hard.

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

What you notice	Likely cause	What to do
Tomatoes leak onto crust	Pieces remain very wet	Let them drain on a plate longer. Drain both before and after breaking up.

Useful recipe notes

Use raw drained fillets or the roasted version. Remove woody thyme stems before serving.

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

Ingredient proportions & recipe details

Drained tomato strips, plain or roasted at a glance

Makes: Enough for three 30 cm or three to four skillet pizzas
Heat: 165°C for the optional roast
Baking time: 20–30 min if roasting

Method

01 · Drain

02 · Blend

What to look for

Troubleshooting

Recipe notes

How do I make it?

Drain the tomatoes

Blend the sauce

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

Smooth tomato sauce at a glance

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

Method

01 · Drain + separate

02 · Optional roast

What to look for

Troubleshooting

Recipe notes

How do I make it?

Make tomato strips

Roast if you like

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

Drained tomato strips, plain or roasted at a glance