Simple Pizza Sauce: Everything about this recipe depends on the quality
of the tomatoes. The preferred tomatoes, from the famed San Marzano region of Naples,
are deep red, firm, and meaty, with very few seeds. They are low in acid and high in fruitiness because they are handpicked when they are fully ripened. Although Roberto uses only imported brands, in particular the Francesconi brand, you’ll find both imported and domestic
brands on the market.
Makes about 2 cups
2 cans (28 ounces each) italian peeled tomatoes.
1 teaspoon sea salt
In a colander or strainer, drain the tomatoes thoroughly to remove all the liquid. Crush the
tomatoes lightly to remove any liquid inside the tomatoes and drain again. Transfer the tomatoes
to a bowl and crush to a pulp using your hand, a potato masher, or the back of a spoon. (Alternatively, drain the tomatoes and coarsely crush the tomatoes in a food processor.) Stir in the salt. Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days. Bringto room temperature before using.
-Diane Morgan and -Tony Gemignani All Rights Reserved