This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Naples-Style Calzone with Ham and Salami


  • 1 28- to 32-ounce can San Marzano tomatoes (look for D.O.P. on the label)
  • 1 teaspoon Kosher salt
  • EVOO – Extra Virgin Olive Oil


Serves: about 2 cups


Hand-crush the tomatoes into a saucepan and add in any leftover juices from the can. Stir in the salt and a drizzle of EVOO. Simmer until thickened, about 15 minutes. Let cool to room temp.