Pizza Sauce (Neopolitana Salsa di Pomodoro Fresco)

Neapolitan pizzaïoli use an uncooked tomato sauce based on whole peeled tomatoes straight from the can, which preserves the bright taste and colour of the tomatoes.

2 (28 oz) cans whole peeled tomatoes, packed in purée
kosher salt

Remove each tomato from the can and reserve 3 cups of the purée. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse).

Place the tomatoes in a food processor and pulse until just crushed but not puréed (alternatively, crush the tomatoes by hand or pass them through a food mill).

Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of purée and salt.

Makes about 4 cups.