While the dough is rising, we have enough time to make the tomato sauce and prep the toppings.
Traditionally, the sauce would be made with fresh skinned and seeded tomatoes, but I haven’t yet come across the tomatoes in Seattle that would inspire me to make sauce out of them. Even during the tomato season, I find local tomatoes either not meaty and sweet enough for the sauce or super expensive to use for it. The latter I would better eat fresh!
Instead of mediocre or pricey tomatoes, I go for a store bought tomato puree or, sometimes, canned tomatoes that I can turn into a puree in a food processor. When buying tomato puree, make sure that it has nothing but pureed tomatoes and salt. The same with canned tomatoes. You just need pure tomato base for the sauce.
If using canned tomatoes, try to find San Marzano or fire-roasted tomatoes, they are better than others. First, puree only tomatoes in a food processor and then gradually add the juice to reach a thick puree-like consistency.
Now, in a pot or a deep pan heat some olive oil until mildly hot. Add chopped garlic and sauté, stirring, for several seconds. Add the tomato puree and cover the pot with a lid to prevent the sauce from spitting around. Cook on a medium heat for about 5-7 minutes, stirring occasionally. If the puree is on a thin side, leave the lid slightly ajar while cooking.
If the sauce is too tart, add a pinch or two of sugar and a bit more olive oil (fat tends to balance acidity as well). Season the sauce with salt and black pepper and let cool to room temperature.
For 1 cup tomato puree you will need about 2 tsp olive oil and 1 medium garlic clove.
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