Prep 5 mins
Cook 20 mins
Use on Neapolitan-style pizza. Neapolitans do not use what we Americans think of as “pizza sauce”. Their tomato topping is either ripe, fresh crushed tomatoes or canned San Marzano tomatoes.
- 1 (28 ounce) canitalian peeled tomatoes with juice (preferably San Marzano brand)
- 4 tablespoons olive oil
- In a large saucepan, combine the tomatoes, oil, and salt to taste; bring to a simmer.
- Cook, stirring occasionally, until thickened, 15-30 minutes.
- Let the sauce cool before spreading it on the pizza dough.
Simple is always best! I found that 6 in 1 ground tomatoes are very good. No citric acid. If you like onions on your pizza; early in the day finely dice about 1/2 cup and sprinkle raw on top of sauce. Onions have a strong odor when first cut but if it sits for several hours it develops a nicer taste.
Yes, RBS, I found this to be my absolute favorite pizza sauce.. no more masking the wonderful sweet tomatoes with tons of herbs and sugar. I've been making pizzas every weekend for some time now, always trying a new sauce, and this is what I was looking for all this time. Pure tomato flavor. I might also want to point out that if anyone cannot find San Marzano tomatoes, at least try to find a canned tomato product that does NOT contain added citric acid, which makes them bitter. Actually I use crushed tomatoes. Cento is a good brand, there are numerous brands out there w/o added acid. You will notice the difference if you can find them and you will NEVER go back. Trust me on this.