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Neapolitan Pizza Sauce

Neapolitan Pizza Sauce Recipe

The history of Neapolitan pizza dates back tothe 18th century, when the people of Naples began topping their flatbreads withtomatoes, which were previously believed to be poisonous. Over time, thissimple dish evolved, gaining popularity and becoming a beloved staple ofItalian cuisine. The sauce, with its fresh, unadulterated tomato flavor, iscentral to this tradition, representing the essence of Italian culinary art.
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Ingredients Notes

Ingredients
  

  • 2 cans (28 ounces each) of whole San Marzano tomatoes
  • 1 teaspoon sea salt
  • 1 or 2 tbsp extra virgin olive oil (optional)
  • 2 to 3 fresh basil leaves (optional)

Notes

Preparing the Ingredients

Neapolitan pizza sauce is a no-cook sauce, which preserves the fresh, vibrant flavor of the tomatoes. Here’s how to prepare it:
  1. Drain the Tomatoes: Pour the canned tomatoes into a strainer to remove excess liquid.
  2. Crush the Tomatoes: Use your hands or a blender to crush the tomatoes into a chunky consistency.
  3. Mix in Salt: Add sea salt and stir thoroughly.
  4. Optional Additions: If using, stir in the extra virgin olive oil and tear the basil leaves into small pieces to mix in.