Tomato Sauce for Pizza Napoletana

This sauce has a fair amount of oil and garlic. Neapolitans like the taste of oil in their pizza and always use a lot of garlic. You could reduce the amount of garlic if you find it too strong, but the oil flavour is important to pizza. There is no basil cooked in this sauce because the basil leaves are best added later, on top of the pizza, giving a distinctive fresh flavour.

Ingredients

1 kilo good, ripe Roma tomatoes
salt, pepper
50 ml olive oil
3 cloves of garlic, chopped
2-3 grams oregano

Method

Peel tomatoes, remove all the seeds, slice and let excess water drain out in a colander for about 2 hours. In summer you shouldn’t need to drain because they should be holding less water.

Combine tomatoes, salt and pepper, olive oil, garlic, oregano. Cook mixture quickly for a couple of minutes and leave aside. In winter add a little bit of sugar to the tomato mix.

It is best to half cook the pizza dough in the oven, then pull out and put on the sauce. Because if you put this sauce on top of the raw pizza dough, it will become soggy