- 1 (14 oz) can Italian plum tomatoes, drained
- 1 Tbsp extra-virgin olive oil
- 1 tsp salt
- 1 tsp dried oregano
- 1/4 tsp crushed red chile flakes, or more
Let as much liquid as possible drain from tomatoes by cutting out cores and allowing juices and seeds inside to escape, and then squeezing them gently with your hands. If tomatoes are too wet, the crust won’t cook properly.
Pass tomatoes through a food mill fitted with coarse disc into a mixing bowl or use quick bursts in food processor. Add olive oil, salt, oregano and crushed red pepper.
Learn to make Grilled Pizza.