Yield: Enough sauce for several pizzas
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Canned whole tomatoes | 28 ounces | Drained |
| Olive oil | 1 tablespoon | Extra-virgin |
| Salt | To taste | Preferably fine sea salt |
Steps
- Drain the canned tomatoes and remove any hard stems.
- Place the tomatoes, olive oil, and a pinch of salt in a food processor.
- Blend until smooth. Taste and adjust salt as needed.
- Use immediately or store in the refrigerator for up to 1 week.
For a detailed guide and additional tips, refer to the original recipe page.