Serves 2 cups
Let as much liquid as possible drain from the tomatoes by cutting out the cores and allowing the juices and seeds inside to escape, and then squeezing them gently with your hands. If the tomatoes are too wet, the crust won’t cook properly. Whether you choose a food mill of food processor to grind the tomatoes, make sure they stay a little chunky.
As with all the measurements for seasoning in this book, the amount of oregano I call for is a guideline. If you like a pronounced flavor of oregano, by all means add more.
- One 14-ounce can Italian plum tomatoes (preferably San Marzano), drained
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ¼ teaspoon crushed hot red pepper, or more to taste
Pass the tomatoes through a food mill fitted with the course disc into a mixing bowl. Alternatively, you may also pulse the tomatoes briefly, using quick on/off bursts in the food processor. Add the olive oil, salt, oregano and crushed red pepper.