Pizza Sauce with Balsamic Vinegar

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pizza sauce with balsamic vinegar


  • 1 can (28 to 32 oz.) San Marzano tomatoes (look for D.O.P. on the label)
  • 2 small cloves garlic, smashed
  • 1 tablespoon EVOO
  • 2 teaspoons aged balsamic vinegar (the thicker and sweeter, the better)
  • 1 teaspoon fresh oregano leaves
  • A few fresh basil leaves
  • Salt and pepper


In a food processor, puree the tomatoes, garlic, EVOO, vinegar, oregano and 2 basil leaves; season with salt and pepper. Transfer to a small saucepan and simmer gently over medium heat, stirring occasionally, until the sauce thickens a bit, about 15 minutes. Transfer to a bowl, let cool to room temperature and stir in a few torn fresh basil leaves.