Pomodoro Semplice

Makes about 2 cups

INGREDIENTS

  • 1-28 oz. can whole tomatoes, preferably San Marzano, crushed by hand or briefly blended with their juice
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, smashed with the side of a chef’s knife and peeled
  • 6 fresh basil leaves, torn into small pieces
  • Pinch of dried oregano
  • Kosher salt
  • Freshly ground black pepper

Put the tomatoes, oil, garlic, basil and oregano in a medium bowl. Season with salt and a few grinds of black pepper. Stir, cover and refrigerate for at least 3 hours, or up to 24 hours, to marry the flavors. Discard the garlic cloves before spreading sauce onto pizza dough.

Makes about 2 cups

INGREDIENTS

  • 1-28 oz. can whole tomatoes, preferably San Marzano, crushed by hand or briefly blended with their juice
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, smashed with the side of a chef’s knife and peeled
  • 6 fresh basil leaves, torn into small pieces
  • Pinch of dried oregano
  • Kosher salt
  • Freshly ground black pepper