NEAPOLITAN PIZZA SAUCE (about 2 cups)

“Pizza seems to have appeared in and around Naples sometime in the fourteenth century.  It was easy to transport the idea of pizza to the New World as the Italian immigrants – a large part of them from around Campagna – settled in this country.  Since it was introduced to America at the turn of the last century, pizza has taken on a new life and has become more of an American phenomenon than an Italian one….  Lidia Bastianich 

one 14 ounce can Italian plum tomatoes (preferably San Marzano), drained (Let as much liquid as possible drain from the tomatoes by cutting out the cores and allowing the juices and seeds to escape, and then squeezing them gently with your hands.  If the tomatoes are too wet, the crust won’t cook properly.) 

1 tablespoon extra virgin olive oil

1 teaspoon salt

1 teaspoon dried oregano

¼ teaspoon crushed hot red pepper, or more to taste

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1.   Pass the tomatoes through a food mill fitted with the coarse disk into a mixing bowl.  (Alternately, you may pulse the tomatoes briefly, using quick on and off bursts, in the food processor.  Whether you use a food mill or a food processor, make sure the tomatoes stay a little chunky.)  Add the olive oil, salt, oregano and crushed red pepper.

from Lidia Bastianich, Lidia’s Italian American Kitchen