This sauce is perfect for late summer when tomatoes are cheap and flavorful. You squeeze out the water to create a sauce that is more concentrated tomato-ness.

Grown Ups Corner: One reason I like using fresh tomatoes instead of canned is to create a positive tomato experience for students that may have not had one yet. Tomatoes are incredibly divisive for both children and adults. Pizza, is typically much less divisive. We can use this to our advantage and let tomatoes ride the coattails of pizza all the way to the preferred foods camp. Often, students have only vaguely connected that tomatoes are an ingredient of their beloved food. When students get to hold tomatoes and squeeze the extra liquid out of them, it is not only satisfying, but also cements tomatoes in an integral part of pizza.

Fresh Tomato Pizza Sauce 

Ingredients 

2 pounds large, ripe tomatoes  

1 tablespoon olive oil   

1 tablespoon tomato paste   

1 teaspoon sugar   

1 teaspoon dried oregano   

1 clove garlic   

1 Tablespoon salt 

Pinch of black pepper   

Instructions 

1. Cut tomatoes in half. Squeeze out juice and seeds.  
2. Put the remaining tomato portion in a food processor.  
3. Add oil, tomato paste, sugar, oregano, garlic, salt, and pepper.  
4. Pulse until slightly chunky.  
5. Pour over a fine mesh sieve and let drain for 30 seconds.