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CHRIS BIANCO’S CRUSHED TOMATO SAUCE

From “Bianco: Pizza, Pasta and Other Food I Like” (Ecco, 2017)
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 28- ounce can of Bianco DiNapoli whole-peeled tomatoes
  • 1 generous tbsp of extra-virgin olive oil
  • 4 to 5 fresh basil leaves torn and bruised
  • Fine sea salt optional

Instructions
 

  • Empty can of whole-peeled tomatoes with the juice into a large bowl. Add olive oil, basil and salt. Using your hands, crush the tomatoes, discarding any bits of skin, hard yellow shoulders or cores, until you end up with a textured yet silky sauce. Let sauce sit for about an hour so the flavors can marry.

Notes

Makes four 10-inch pizzas
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