
Ingredients
- 1 400g tin of good-quality italian tomatoes
- 1 pinch of sea salt
Method
Step 1
In a large bowl, crush the tomatoes by hand; this is the old-school way they used to do it in Naples, and for good reason – if you put the tomatoes in a food processor, you end up with a weirdly smooth sauce that lacks body and texture.Step 2
Add a good pinch of salt to taste. That’s it! Tomatoey goodness.