The hype about San Marzano tomatoes 🍅 is real, y'all. They are grown deep in the boot of Italy, at the ankle, in the soil of Mount Vesuvius. The minute you open the can you know that these tomatoes are different.
I've been learning to make pizza and continue to have problems getting my thin crust pies off the peel and onto the hot stone without the crust folding over on itself as you see in the picture. But with these tomatoes I have my pizza sauce recipe sorted---I just simmered the tomatoes with garlic, olive oil, oregano, salt and a few red pepper flakes. One can makes enough pizza sauce for four pies, so I portioned it out and froze the rest so the sauce is ready for my next attempt to get this right.
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