Naples-Style Pizza Sauce

by Rachael Ray 9:00 AM, December 19, 2016

Aired December 19, 2016

Serves about 2 cups

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


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.