Crushed San Marzano tomatoes are the secret to this easy pizza sauce. Touted to be the only tomato for pizza napoletana, the San Marzano is a small plum tomato with firm red flesh, a tart taste and with fewer seeds than its larger cousin. Authentic San Marzano tomatoes are grown in Campania within the site of Mount Vesuvius in fields rich with volcanic soil. Now you know a little about the San Marzano tomato, I will say that today is reveal day for the Secret Recipe Club and my pizza sauce recipe is adapted from From Grandma Loy’s Kitchen, my blog assignment for the month of November. The sauce ingredients combined can be cooked or used freshly made. I like the freshly made version for the pizza I cooked here. Instead of using tomato sauce as Loy’s recipe suggested, I used crushed San Marzano tomatoes as I liked my sauce a little chunky.
My pizza was cooked in a wood-fired oven just recently installed in our backyard. After our trip to Italy this past July and enjoying foods cooked in wood-fired ovens, we decided that we could really enjoy this age old method for cooking not only pizza, but baking bread, grilling and roasting meats and cooking complete meals in the course of one day.
Toppings for this pizza are simple-fresh mozzarella, fresh basil, then drizzled with a good olive oil before baking. The pizza dough recipe comes from Jaime Oliver. The wood-fired oven from Forno Bravo and was installed by Dalzell Design Landscaping.
Easy Pizza Sauce
1-28 ounce can San Marzano Crushed Tomatoes
3/4 teaspoon dried oregano
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon salt
Combine all ingredients. If using fresh, let stand 30 minutes for the flavors to meld. For a cooked sauce, simmer gently in a saucepan for 10 minutes, stirring often. This sauce can be refrigerated for several days or frozen for later use.
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