Pizza Sauce

Pizza Sauce

1 28oz Can of Whole Peeled San Marzano tomatoes
8g of Salt (1 gram per 100 grams of tomatoes)
1/4 Cup Fresh Basil Leaves, whole
1 Tbsp Extra Virgin Olive Oil

If you can, make the sauce the DAY BEFORE you want to make pizza.

1. Empty the can of tomatoes into a mixing bowl.
2. Add the salt.
3. With a clean hand, break up the tomatoes being sure to remove any pieces of tomato skin, or where the stem was connected. (DO NOT BLEND. The sauce should be course, not too blended.The seeds to be should not be cut up.)
4. Once the tomatoes are crushed, add the fresh Basil leaves, and the olive oil.
5. Continue to mix with your hand until well blended.
6. Place in the fridge for at least a couple hours, but 24 hours is best.

Use in to make pizza any way you like.

ALSO GREAT AS A SAUCE FOR PASTA. Heat up a cup or so (per person) of the sauce in a shallow pan, add the cooked pasta to the warmed sauce and mix well. Super fresh!

If you like Oregano, you can toss in a couple fresh sprigs.

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