Ingredients:

  • 28 oz San Marzano Whole Peeled Tomatoes
  • 0.5 cup fresh cherry tomatoes
  • 3 cloves garlic, grated finely
  • 1.5 tbsp honey or agave nectar
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp dried Mediterranean oregano
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp red pepper flakes

Instructions:

  1. Drain the excess liquid. Open the 28 oz San Marzano Whole Peeled Tomatoes and pour off about 1/4 cup of the thin juice. Note: This prevents the pizza from getting soggy.
  2. Macerate the fresh tomatoes. Halve the 0.5 cup fresh cherry tomatoes and toss them with the 1 tsp sea salt in the bowl.
  3. Crush the base. Add the whole peeled tomatoes to the bowl. Use your hands or a potato masher to break them into small, irregular pieces until the mixture looks rustic and chunky.
  4. Infuse the aromatics. Stir in the 3 cloves of grated garlic and 1 tbsp dried Mediterranean oregano.
  5. Balance the acidity. Drizzle in the 1.5 tbsp honey or agave nectar. Taste for a subtle, floral sweetness.
  6. Season for depth. Add the 0.5 tsp black pepper and 0.5 tsp red pepper flakes.
  7. Emulsify the fat. Pour in the 2 tbsp extra virgin olive oil.
  8. The Final Pulse. If using a blender, give it 3 quick pulses until the oil is incorporated and the sauce is velvety.
  9. Rest the sauce. Let it sit for at least 5 minutes. Wait until the dried herbs look hydrated and softened.
  10. Application. Spread a thin layer onto your dough, leaving a 1 inch border for the crust to rise.