Description
This uncooked sauce is best made when you make your dough and then refrigerated overnight so the flavors can come together.
Ingredients
- 6 ounces (170 grams/2/3 cup) tomato paste, preferably Saporito Super Heavy
- 3 ounces (85 grams/1 cup plus 2 tablespoons) ground tomatoes, preferably 7/11 or DiNapoli
- 3/4 teaspoon (.5 grams) dried oregano
- Pinch of fine sea salt
- ½/2 teaspoon (2.5 grams) extra virgin olive oil
- 9 ounces (255 grams/113 cups) hand-crushed tomatoes (see page 28)
Method
- Combine the tomato paste, ground tomatoes, oregano, salt, and oil in a deep bowl or other deep container and puree with an immersion blender.
- Stir in the crushed tomatoes.
- The sauce can be covered and refrigerated for up to 3 days before using.