This is a smooth tomato sauce flavored with dried oregano, along with optional garlic and chile flakes. Use the best-quality dried oregano you can get; if you can find Calabrian oregano, all the better. Although including chile flakes isn’t traditional for Neapolitan pizza sauce, I like the zip. If you can’t find San Marzano tomatoes, use the best-quality canned plum tomatoes available.
1 (28-ounce) can whole San Marzano tomatoes
1½ tablespoons extra-virgin olive oil
1 clove garlic (optional)
½ teaspoon fine sea salt
¼ teaspoon dried oregano
¼ teaspoon chile flakes (optional)
- Place a colander over a large bowl. Drain the tomatoes for 10 to 15 minutes. (Reserve the juice for another use.)
- Put the olive oil, garlic, salt, oregano and chile flakes in a blender. Add the tomatoes and blend until smooth and thoroughly combined.
Makes enough sauce for five 12-inch round pizzas. From Flour Water Salt Yeast.