MOXHAVENa haven for the moxie

The Kitchen · Breads

The Moxhaven Kitchen

Fresh Basil Blender Pizza Sauce

From the kitchen of Rachel White

Jump to recipe
From the kitchen of Rachel White

Fresh Basil Blender Pizza Sauce

  • Makes1 quart

Ingredients

  • 1 can (28 oz) whole peeled plum tomatoes (such as La Valle), with their liquid
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup packed fresh basil leaves
  • 1 teaspoon kosher salt

Method

  1. Put everything in a blender jar or a deep 1-quart container.
  2. Blend with a stick or countertop blender in short pulses, just until it’s blended but still a little chunky. Too much blending makes the sauce thin.
  3. Use right away, or refrigerate for 4–5 days.

Smoother option

  1. For an even texture without seeds, run the tomatoes through a food mill and chop the basil instead of blending it.

Serve with

Rustic Basil Farmhouse Pizza Dough (see Breads).

Back to Breads

A candlelit table from above, with an olive wood bowl, a charcuterie board and votives
Letters from the porch

Pull up a chair.

Every so often I’ll write you a letter. A recipe, a tradition we’re trying, whatever magic (or glorious mess) happened at our table that week. No lectures, nothing salesy, just a friend waving from the porch.