We use San Marzano tomatoes. These tomatoes have a huge reputation and boast a Protected Designation of Origin status (DOP, or sometimes written as PDO – Denominazione d’Origine Protetta) which specifies the precise cultivar, processing method and region in which the tomatoes can be grown.
San Marzano tomatoes are ideal for making sauces due to their elongated shape, minimal seeds, firm flesh, and lower juice content. The sweet* and mild variety can be roasted or cooked on the stovetop for use in pasta, pizzas, lasagnas, or ragus.
(*one of the reasons why we don’t ever add any sugar to our sauce)
San Marzano tomatoes are native to the Campania region surrounding Naples, Italy, and are grown in a unique Mediterranean micro-climate with nutrient-rich volcanic soil from Mount Vesuvius. The variety initially became famous for pizza sauces in the early 1800s, and in 1875, the first cannery was built, allowing San Marzano tomatoes to be shipped throughout Europe.
As we try to stick to as many roots of the original Neapolitan pizza recipe as possible. For this reason we choose and love San Marzano tomato sauce.
Our recipe involves using extra virgin olive oil , fresh garlic , basil, salt and pepper.
We heat the olive oil and add the garlic once aromatic we add the tomato pelati. These are skinless whole tomatoes, considered to be the prima quality of canned tomatoes. A large hand or two of fresh basil then the gentle simmering for at least six hours.
Once cooled, this is then finally passed with a mouli and seasoned to taste. We prefer the traditional method of hand passing our sauce, blenders tend to just blitz all the unwanted pieces like the stem of basil and/or the few seeds within the tomatoes.
Our serious dough on the other hand is a complete other story 😉
Hope you enjoyed that, below is the link to take you back to our pizza menu!