Neapolitan pizza sauce

Ingredients


800 g	whole plum tomatoes
6.5 g	sea salt

1. Open the can of 800g whole plum tomatoes and pour them into a large mixing bowl.
2. Gently crush the tomatoes by hand or with a spoon until you get a thick, pulpy consistency.
3. Weigh your tomatoes and calculate the salt needed (0.8 g of salt per 100 g of tomato).
4. Add 6.5g sea salt and mix it evenly into the sauce.
5. Do not cook the sauce — keep it fresh and raw for authentic Neapolitan flavor.
6. Use immediately on pizza, or store in the fridge for up to a few days.

· video^[2]

	800 g	whole plum tomatoes
	6.5 g	sea salt

1. Open the can of 800g whole plum tomatoes and pour them into a large mixing bowl.
2. Gently crush the tomatoes by hand or with a spoon until you get a thick, pulpy consistency.
3. Weigh your tomatoes and calculate the salt needed (0.8 g of salt per 100 g of tomato).
4. Add 6.5g sea salt and mix it evenly into the sauce.
5. Do not cook the sauce — keep it fresh and raw for authentic Neapolitan flavor.
6. Use immediately on pizza, or store in the fridge for up to a few days.