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Batch Pizza Sauce for Freezing
Serves 12 · Prep 10 min · Cook 0 min — Uncooked Neapolitan-style San Marzano sauce for about 12 pizzas, portioned and frozen in 80–100g batches.
- 2400g whole peeled San Marzano tomatoes (tinned)
- 12 garlic cloves
- 4 tsp fine sea salt
- 2 tsp caster sugar
- 60 fresh basil leaves
- 4 tbsp extra virgin olive oil
- 2 tsp dried oregano
- Drain the tomatoes of excess liquid (reserve it in case you need to loosen the sauce later). Tip into a large bowl.
- Crush by hand or pulse very briefly in a food processor — rustic and slightly chunky, not smooth.
- Finely grate or mince the garlic into the tomatoes.
- Stir in the salt, sugar, oregano and olive oil.
- Tear in the basil if using fresh on the day. Taste — it should be vibrant and slightly aggressive, as it mellows on the pizza.
- Divide into 80–100g portions in freezer bags, small containers or silicone trays. Lay flat to freeze, then stack.
Neapolitan sauce is never cooked before baking — the oven does that in 60–90 seconds.
Use whole tinned tomatoes, not passata or pre-crushed.
Freeze in single-pizza portions and label with the date; use within 3–4 months.
Raw garlic intensifies in the freezer, so don't add more.
Basil goes dark after freezing — better to freeze without it and tear fresh leaves in after defrosting.
Traditional Neapolitan sauce has no onion.
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