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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Double-concentrated in tube — stays fresh, intense tomato umami
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Double-concentrated in tube — stays fresh, intense tomato umami
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Combine all of the ingredients in the order given in a blender and pulse until pureed. You want the sauce to be a bit chunky, so make sure not to overprocess. Taste for seasoning and adjust if needed. Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing. INGREDIENTS Cilantro There are times when you may want to pick cilantro leaves off their tender stems, but that is not necessary in this recipe since all of the ingredients are going to be pureed. In fact, cilantro stems are very flavorful and should be used whenever possible. TECHNIQUES Pureeing In order to prevent the sauce from becoming frothy, make sure that the tomato is the last ingredient to be added to the blender. I also recommend pulsing, as opposed to continuous pureeing, for the same reason. ADVANCE PREPARATION This sauce can be made up to a day in advance. After 24 hours, the sauce will take on an acidic flavor.