A simple marinara is a staple make-ahead side for any pizza event. Although it could be used on New York or Chicago deep-dish pies (Neapolitan style calls for an uncooked sauce), this flavor-packed sauce is best suited to dipping leftover pizza crusts, garlic knots, baked dough balls, or mozzarella sticks into, thanks to its rich flavor and thick texture.

As this comprehensive overview notes, traditional marinara sauce is all about balance — simmered just to the point the tomatoes are cooked while still maintaining the taste and juice of fresh tomatoes. That’s also great for pasta.

For a dip, we like something a little chunkier that doesn’t run to prevent the dreaded dip drip. This is a thick sauce that reduces by a third, cooking down sun-ripened San Marzano tomatoes – a Neapolitan standard – with tomato purée, a touch of sugar, salt and pepper. Fresh basil and crushed garlic infuse added flavor during the cook and blend even better while the sauce cools in the fridge.