Peeled Tomato Pizza Sauce
The classic Neapolitan tomato sauce for pizza. Simple, tasty, and with incredible acidity, it is used on pizza without cooking it beforehand, as it cooks straight in the oven.
It can also be heated in the pan and served with bread sticks, pasta, and appetizers. You can make it by quickly blending the tomatoes, just be careful not to crush too much, or the sauce will become too loose.
This is the most traditional tomato sauce base on pizza. The Napoletans historically crushed tomatoes with salt and olive oil to make their sauces. Some pizzaioli put torn basil leaves in the mix and others make the recipe even simpler, like the one I bring to you.
Particularly, I like to add a little more salt, but the historic proportion of Napoletan is 1g of salt for every 100g of tomato with sugo.
Add 1½ cups of canned San Marzano peeled tomatoes and 1 tsp of salt to a bowl
Add extra virgin olive oil to taste
Crush the tomatoes with your hands until you get a very chunky sauce. Remove any cores from the tomatoes. The peeled tomato pizza sauce is ready
Enjoy it on your pizza or heat it to use as an appetizer sauce!
Yield 1½ cups
Canned San Marzano Peeled Tomatoes1½ cups
Extra Virgin Olive Oilto taste