Make Some Pizza
Sauce recipe

Hand-crushed San Marzano

The Neapolitan classic and the only sauce a Roman pizza rossa needs: the can, a little salt, nothing cooked. The heat of the oven finishes the tomatoes on top of the pie.

TomatoUncookedMakes 550 gNeapolitanPizza TondaRoman Pan Pizza

Make the sauce

1 can makes about 550 g — enough for 6 Neapolitan pies
1can

Tip the can into a strainer over a bowl and keep the juice. Pinch the stem end off each tomato, squeeze out the seeds, and tear the flesh into pieces. Crush by hand or pass through a food mill until it is a coarse pulp, not a puree. Stir in the salt. If it is too thick to spread, loosen it with a spoonful of the reserved juice. Never cook it; use it within a day.

Adapted from Tony Gemignani, The Pizza Bible.
Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.
1 can (28 oz)794 g
Fine sea salt
1 tsp5 g
Pair with

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