Crushed tomato sauce
A coarser, more rustic uncooked tomato sauce distinguished from a smooth or passed base by its visible pulp and seeds.
- Cooked or uncooked
- uncooked
- Acidity
- high
- Sweetness
- moderate
- Salt
- moderate
- Water content
- high
- Texture
- Coarser and chunkier than a passed or blended sauce, with visible tomato pieces
Base ingredients
crushed tomatoes (with visible pulp and seeds), salt, olive oil
Application and bake suitability
Applied similarly to uncooked San Marzano sauce (60-100g per 30cm pizza); its coarser texture reads visually chunkier even at the same weight
Behaves like uncooked San Marzano sauce — relies on the bake itself to cook through, best suited to shorter, hotter bakes
Preparation and storage
Tomatoes are crushed by hand or briefly processed rather than passed through a mill, deliberately leaving pulp and seeds; not cooked before use.
Best used the same day it's crushed — like other uncooked sauces it releases liquid over time once salted.
Common problems
- Its visible pulp and seeds can look under-processed to diners expecting a smooth sauce
- Tastes raw on a long, cool bake that never fully cooks it
Substitutions
- uncooked-san-marzano-tomato-sauce (smoother texture, same uncooked bake-through method)
Pairs well with
Toppings
Evidence
A coarser, unpassed crush is a documented stylistic variant of uncooked tomato sauce alongside the smoother San Marzano-style base.
No external sources attached to this specific claim beyond editorial synthesis.