Our Cookbook

Italian

Pizza tomato sauce

A no-cook Neapolitan-style sauce. Cooks on the pizza, doesn't need cooking first.

  • Yield~200ml (enough for 3–4 pizzas)
  • Prep5m
  • Effortweeknight

  • 200g passata
  • 1 tbsp olive oil
  • 0.5 tsp fine salt
  • Pinch of sugar (balances acidity if the passata is sharp)

Method

  1. Whisk everything together in a bowl.
  2. Taste and adjust salt; add a pinch of sugar if it tastes sharp.

Notes

Use a smooth Italian passata (e.g. Mutti) rather than chopped tomatoes.

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