Simple pizza sauce
As you can see from the ingredient list, 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. American tomato growers have cultivated the seeds and are growing and canning San Marzano tomatoes in the United States.
Portions: Makes about 2 cups
- 1 teaspoon sea salt
- 2 cans (28 ounces each) Italian peeled tomatoes, preferably San Marzano
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. Bring to room temperature before using.