3 cans (28 ounces each) peeled San Marzano tomatoes
In a colander or strainer, drain the tomatoes to remove all of the liquids. Crush the tomatoes lightly to remove any liquid inside the tomatoes.
Transfer the tomatoes to a non-reactive bowl and crush to a pulp by hand or with the back of a spoon.
2 tablespoons oregano
2 teaspoon sea salt
Add oregano and sea salt and stir well.
Use immediately, or transfer to an air tight container and store in the fridge for up to five days. Bring to room temperature (approximately 2 hours on counter) before using.
From MakeBetterFood.com. . (makebetterfood.com/recipes/san-marzano-pizza-sauce/). Adapted from Morgan, Diane and Gemignani, Toni. Pizza. (Chronicle Books. San Francisco, 2005.) p. 30.
3 cans (28 ounces each) peeled San Marzano tomatoes
2 tablespoons oregano
2 teaspoon sea salt
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In a colander or strainer, drain the tomatoes to remove all of the liquids. Crush the tomatoes lightly to remove any liquid inside the tomatoes.
Transfer the tomatoes to a non-reactive bowl and crush to a pulp by hand or with the back of a spoon.
Add oregano and sea salt and stir well.
Use immediately, or transfer to an air tight container and store in the fridge for up to five days. Bring to room temperature (approximately 2 hours on counter) before using.
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