Ruth GresserOwner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to Washington, DC, where she has helped open four popular restaurants: Pizzeria Paradiso Dupont Circle, Pizzeria Paradiso Georgetown, Blue Plate and Obelisk. Ms. Gresser has been the recipient of numerous awards and distinctions, including the Women's Chefs and Restaurateurs Madeleine Kamman Scholarship and a guest chef appearance at Alice Waters' renowned Chez Panisse in Berkeley, CA. She has also been profiled in The Washington Post Magazine, The Washington Business Journal and by Georgetown University Television. Ms. Gresser has been a chef demonstrator, contributor and panelist for The Smithsonian Institution and for FreshFarm Markets in Washington, DC. She is a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs.
Hi, I am Ruth Gresser from Pizzeria Paradiso, we're making pizza today. So, right now I'm going to show you how to make a very quick, fresh tomato sauce for your pizza. This is a sauce that you should make in the summer time when you can get nice, fresh, tasty tomatoes. I'm going to cook it very quickly. It's quick, easy, it makes a nice little sauce for your pizza without too much trouble. So, I have got three tablespoons of olive oil, and to that I'm going to add a tablespoon of garlic, and about half a teaspoon of oregano, and just let that cook for a minute. So, you're just cooking the oregano and the garlic. Now, in here I have got about five medium size peeled and seeded tomatoes that I have diced. So, we're going to add that to the pan, and that's going to cook for probably about five minutes, and make a nice tomato sauce for our pizza. As you can see some of the liquid from the tomatoes is being cooked out, and you want to -- you don't want to make too thin of a tomato sauce, so you want to let the tomatoes cook a bit, and cook off any of the juice that they release. We're going to add about a teaspoon of salt. I like a quick, simple tomato sauce like this. You can take a long cooking tomato sauce and put it on pizza. I like the fresher style, and for a summer time pizza this just seems like the best option to me. So, just before it's done, I am going to add -- this is about a tablespoon of parsley, and I am saying about for all of these measurements, because really it's up to you. This is a very, simple, straightforward sauce, and you should make it to your own taste. Use as much garlic as you like, or don't use any garlic at all. All the other ingredients are optional, you can put just tomato, salt and pepper, if you want. So, there we have it, tomato sauce for pizza. Next we're going to make a tomato sauce thats good for winter time pizza.