Tomato Sauce for Pizza Bases Recipe
- 1 x 400g (14oz) can of San Marzano (or any good-quality Italian) tomatoes
- a good pinch of sea salt
In a large bowl, crush the tomatoes by hand. (This is the old-school way they used to do it in Naples, and for good reason. If you put the tomatoes in a food processor you end up with a depressingly smooth sauce that lacks texture.)
Once you’ve crushed the hell out of your tomatoes, add a pinch of salt to taste and that’s it! Pure, unadulterated tomato goodness.