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This is the flavor basis of our Perfect Pizza.

Source: Martha Stewart Living, October 1997



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How would you rate this recipe?
  • xoAM
    1 FEB, 2013
    Has anyone tried Nina Imported Italian Peeled Tomatoes? I ask because they carry this at Costco and I wouldn't need to make an extra trip!
  • xoAM
    1 FEB, 2013
    Has anyone tried Nina Imported Italian Peeled Tomatoes? I ask because they carry these at Costco and I wouldn't need to make a separate trip!
  • maria2222
    25 FEB, 2012
    wayyyyyyyy too much salt! id use about half of that next time....
  • DesignGirl510
    8 JUN, 2011
    I forgot one thing in my review: I've never performed Step 2. Too simple & tasty to waste time with extra steps.
  • DesignGirl510
    8 JUN, 2011
    This is a staple in my home. I have made it many times since first receiving the recipe in a 1997 Martha Stewart Magazine. This paired with the Pizza Dough recipe will impress anyone. I also make this sauce for pastas as it is simple, I always have the ingredients, and, most importantly, it is delicious.
  • Cap27
    3 MAR, 2011
    Very much the same as my mother used to make.
  • goodthing101
    29 SEP, 2010
    I find that using the "San Marzano" brand tomatoes works best.
  • JBabb
    14 SEP, 2008
    Really great and easy. We skip the food mill step because we don't have one. It's a little chunkier, but still delicious!
  • winifredzb
    6 APR, 2008
    Use a 28 oz can of whole tomatoes -- they don't have to be plum.
  • vhata
    6 MAR, 2008
    This could be a dumb question, but do the plum tomatoes come in a can, or do you actually purchase the tomatoes from the produce department and actually peel them? If so, how do you PEEL tomatoes?

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