Quote:
Originally Posted by Komskies
I always keep it simple with my sauce. Canned whole tomatoes (San Marzano if you can get them), drained, then just blend them up with some good olive oil, some chili flakes, a pinch of dried basil and oregano, and sea salt. I like my sauce uncooked as the heat of cooking the pizza cooks the sauce enough. Draining some liquid is important though otherwise the sauce is too watery.
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You don't mind the seeds or does the blending taking care of it?