Passata Sauce from Pizzeria Mozza

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January 28, 2020

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.

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: Makes 7 cups

Ingredients

2× 28-ounce cans whole tomatoes, including their juices

¼ cup extra-virgin olive oil

1 tablespoon sugar

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Directions

1Pass the tomatoes through a food mill or crush well by hand. Heat olive oil in a large sauté pan over medium heat until warm but not smoking, 2 to 3 minutes. Add the pureed tomatoes, being careful as they will splatter when they hit the oil. Stir in the sugar, salt and pepper; cook until sauce thickens slightly.

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4 Reviews

Leslie Blythe

March 8, 2021

You should try Marcella Hazan’s Tomato Sauce with Onion and Butter!
https://blythesblog.com/recipe/tomato-sauce-with-onion-and-butter/

Greg

March 8, 2021

I’ve made this sauce a few times and like to add a little bit of Italian seasoning and minced garlic. I also increase the salt and sugar slightly. Sooo good.

Barbara Barna Abel

January 29, 2020

So excited about this!! For pasta sauce, an Italian friend suggested a few snips of fresh chives which is perfection x

Melanie

January 28, 2020

For a bit sweeter, and a nice darker color, substitute brown sugar for white sugar.

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