This rich and savory San Marzano tomato pizza sauce recipe has an umami boost for satisfaction. It is simple to make with a food processor. The sauce is cooked down to reduce it and concentrate flavors.

Selecting Pizza Sauce Ingredients for Savory Pizza

A savory pizza sauce is essential for homemade pizza. Good cooking starts with high-quality ingredients. Nowadays, finding unique ingredients that can enhance and simplify a recipe is much easier. Innovative ingredients can help speed up making savory food like tomato-based pizza sauce. Using premade umami sauce can improve the depth of delicious flavor. San Marzano tomatoes are the base of the recipe, while butter and extra virgin olive oil add richness and smoothness to the sauce.

Savory Umami Pizza Flavor

The use of umami sauce creates a deep, savory flavor profile. You can experience this savory umami profile in a Pissaladière, a French-style pizza loaded with anchovy fillets, onions, and tomatoes. Not everyone is fond of anchovies and onions on their pizza, but the umami sauce provides a rich, savory flavor without them.

San Marzano Pizza Sauce Ingredients

·         28oz can Whole San Marzano tomatoes

·         6oz Tomato paste

·         2 tbsp San-J Umami Tamari Splash

·         1 tbsp Extra Virgin Olive Oil

·         1 tbsp Unsalted butter

·         1 tsp Dry Oregano

·         1 tsp Dry Basil

·         1 tsp Dry Thyme

·         1/4 tsp Ground Black Pepper

·        1/4 tsp Baking Soda

·        1/4 tsp Sea Salt

·       One cube of frozen garlic or one clove of fresh garlic

Instruction for San Marzano Pizza Sauce

1.  Add the San Marzano tomatoes to a food processor with the metal S blade.

2.  Add the liquid, paste, and frozen ingredients: San-J Umami Tamari Splash, olive oil, tomato paste, and garlic cube. Pulse the food processor several times to combine and break up the tomatoes.

3.  Cut the butter into cubes and add the cubes to the food processor. Pulse several times to combine. The butter in this sauce can stick to the walls of your food processor. If you see this, you can stop the processor, use a rubber spatula to scrape the inside walls of the processor, and then proceed again.

4.  Add the dry ingredients, oregano, basil, Thyme, black pepper, baking soda, and sea salt.

5.  When cooking the sauce down, 5 minutes is a minimum. You can cook 10 minutes longer to develop flavors and thicken the sauce.

6.  Refrigerate the sauce overnight to meld and mellow the flavors. This also makes preparing your pizza faster the next day.

Pizza Sauce Making Tips:

· Take advantage of umami synergies with pepperoni or pork Italian sausage pizza toppings.

· This pizza sauce recipe yields about 2 cups, and 1 cup per 11” x 17” (12 “x 17”) sheet pan works well. Or for two to three-round pizzas made on 22” rimmed pizza pans.

· For the pizza cheese toppings, use Sharp Provolone and Mozzarella cheese. Pepperoni is an excellent choice for meat.