Neapolitan pizzaioli use an uncooked tomato sauce based on whole peeled tomatoes straight from the can, which preserves the bright taste and color of the tomatoes. This recipe first appeared in our May 2013 issue with Keith Pandolfi’s article The Gold of Naples.
- 2 (28-oz.) cans whole peeled tomatoes, packed in puree
- Kosher salt, to taste
- Remove each tomato from the can and reserve 3 cups of the puree. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don’t rinse).
- Place the tomatoes in a food processor and pulse until just crushed but not pureed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.)
- Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of puree and salt.