Fresh Pizza Sauce

One of the best ideas I got from Chef Andrea Apuzzo when I was working on his cookbook is that pizza sauce does not have to be cooked. This, at last, revealed the problem with all pizza sauce! The following concoction may seem a little too runny, but trust me--it works, and has a marvelous fresh flavor.

• 1 28-ounce can whole peeled Italian tomatoes, juice reserved
• 2 Tbs. extra-virgin olive oil
• 2 tsp. chopped garlic (or more, if you love garlic)
• 6-10 leaves fresh basil
• 6 sprigs flat-leaf parsley, chopped
• 1/4 tsp. crushed red pepper
• 1/4 tsp. dried oregano
• 1/4 tsp. salt

Put all the ingredients into a food processor and process for about 20 seconds. That's it! Do not cook; just ladle it right on the pizza crust and top with cheese and whatever else you like.

Makes enough for about eight twelve-inch pizzas.