Basic Tomato Sauce
This tomato sauce is really not much more than pulped tomatoes. Nevertheless, in all its simplicity, it is an ideal foundation for many pizzas because the toppings that will go over it and blend with it bring a bouquet of flavors to the pie. I don’t want the sauce and toppings fighting each other. Harmony: That’s my mantra.
Makes 620 to 800 grams (depending on whether you use fresh or canned tomatoes, which yield a greater volume); or enough for about 8 pizzas
700 grams (1 1/2 pounds) ripe plum tomatoes or 1 794-gram (28-ounce) can peeled Italian plum tomatoes
20 grams (about 2 tablespoons) extra-virgin olive oil
2 grams (1/4 teaspoon) fine sea salt
1. If using fresh tomatoes, bring 4 quarts water to a boil in a 5- to 6-quart pot.
2. Cut away the dry stem area of the tomatoes, leaving the core intact. Place 2 or 3 tomatoes at a time in the boiling water for 5 to 10 seconds. Remove with a slotted spoon and put on a rack to cool. Peel the tomatoes with a paring knife.