Mastering the Perfect San Marzano Tomato Sauce for Neapolitan Pizza

Instructions for Making Tomato Sauce for Neapolitan Pizza:

1. Prepare the Tomatoes [00:00]

   • Use San Marzano peeled tomatoes, which are a sweet variety from Italy.

2. Add Salt [00:14]

   • For every 100 grams of tomatoes, add approximately 1 gram of salt. For 2.5 kg of tomatoes, add 25 grams of salt.

3. Do Not Blend [00:30]

   • Avoid using a blender, as it will blend the seeds and increase the water content, resulting in a watery sauce.

4. Crush the Tomatoes [00:45]

   • You can crush the tomatoes by hand or use a food mill, ensuring the mixture remains coarse and not too smooth.

5. Do Not Cook the Sauce [01:00]

   • Cooking the sauce will lose the aromatic flavors of the San Marzano tomatoes. The sauce should remain fresh and sweet.

6. Combine Ingredients [01:30]

   • Add basil and extra virgin olive oil to the crushed tomatoes. It's best to let them sit together for a day to enhance the flavors.

7. Final Consistency Check [02:00]

   • Ensure the sauce has a coarse texture with visible seeds and pieces of tomato for the best flavor on your pizza.

8. Enjoy [02:30]

   • Your tomato sauce is now ready to be used on your pizza, ensuring a delicious and authentic Neapolitan experience!