Cuisine: Vegetarian

Passata Sauce from Pizzeria Mozza

Years ago, I took the last pizza class at Pizzeria Mozza with my good friend Chris, who happens to be one of my mentors. I want to tell you about the sauce. This sauce is so easy, it seems like you’ve forgotten something. There is no garlic, no herbs in this sauce!

For their pizzas – also called Passato. The sauce is not complex, instead showcasing the ingredients.

KEY 
The variety of tomato. Best: San Marzano. You want tomatoes that have more meat—lots of flesh – less water, fewer seeds, and sweeter. “DOP” designation is important. Homegrown tomatoes are often very watery making them less desirable since so much water would have to be cooked off.

TIPS 
Pan you use to cook sauce should be twice the size as amount of product you’re adding. A heavy pan—the heavier the better – should be used because it prevents sticking. Enameled cast iron (like Le Creuset) is perfect. Simmer the sauce gently until you get the taste you want. Taste often. It should not take that long to produce the sauce as it is simple with few ingredients.  Do not cook it to a paste.

Cool down the sauce before putting in on pizza dough.  It's a 2-ounce ladle of sauce per pizza. No more. You can also use this sauce for pasta as well.

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Clearman’s Cheese Spread

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Instant Pot Red Bean and Quinoa Soup with Taco Fixins

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Roasted Broccoli and Cherry Tomatoes

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Tomato Galette

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Herb-Stuffed Tomatoes

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Crispy Za’atar Baby Potatoes

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Pickled Harissa Corn Relish

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Watermelon Gazpacho

We're in New York and were invited to my friend Barbara's for drinks. She served this amazing Watermelon Gazpacho. My husband LOVES Gazpacho and makes it every summer. Truth be told, I do not like Gazpacho, it's too acidic. Having said that, her Watermelon Gazpacho was absolutely delicious and by adding watermelon it totally tones down the acid.  It's the perfect balance of savory and sweet and it's so light and refreshing. I actually want more of it and will make as soon as I get home.

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