The recipe

for about 4–5 pizzas10 minutes

Ingredients

  • 400 g tinned peeled tomatoes
  • 1 tbsp olive oil
  • about 2–3 g salt, to taste
  • optional: a few basil leaves or a pinch of oregano

Method

  1. Tip the tomatoes into a bowl, holding back some of the thin liquid.
  2. Crush roughly with clean hands or a fork. Add a little of the reserved liquid if needed.
  3. Stir in olive oil and some of the salt. Taste, adjust and add herbs if using.
  4. Start with roughly 70–90 g of sauce per pizza, spread thinly. The amount depends on pizza diameter and sauce consistency.

Watch the consistency

Whole peeled tomatoes can be crushed by hand. If the tin contains a lot of thin liquid, start with only some of it. The sauce should spread thinly without soaking the dough.

Season for the topping

Start with a little salt, especially when adding cheese, olives or other salty toppings. Sugar is not an essential base ingredient. If you dislike a particular tomato, try another variety next time. Refrigerate the sauce in a clean, closed container and use promptly, or freeze in portions.