Salsa per la Pizza Napoletana cookbook: Lidia's Italian-American Kitchen
serves: 2 cups
Let as much liquid as possible drain from the tomatoes by cutting out the cores and allowing the juices and seeds inside to escape, and then squeezing them gently with your hands. If the tomatoes are too wet, the crust won't cook properly. Whether you choose a food mill of food processor to grind the tomatoes, make sure they stay a little chunky. If you like a pronounced flavor of oregano, by all means add more.
1 14-ounce can Italian plum tomatoes, drained
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon dried oregano
¼ teaspoon crushed hot red pepper, or more to taste
Food Mill;
Pass the tomatoes through a food mill fitted with the course disc into a mixing bowl. You may also pulse the tomatoes briefly using quick bursts in the food processor. Add the olive oil, salt, oregano and crushed red pepper.
Lidia's Italian American Kitchen
One of Lidia's most personal and instructive cookbooks, "Lidia’s Italian-American Kitchen", focuses on Lidia’s own experience in America, and her connection in Italian-American cuisine. It is the story of how Italian-American cooking is a cuisine born of adaptation and necessity, created by new immigrants who tried to recreate the flavors of their homeland using whatever American ingredients they had access to.
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