As a part of the Homemade Pizza Night from the seasonal Cooking School at Pippin Hill Farm & Vineyards in Charlottesville, Virginia. (makes 1 quart, enough for 4 pizzas)


1 – 32 oz. can of whole San Marzano tomatoes, look for the letters “DOP”

1 Teaspoon kosher salt

2 Teaspoons of finely grated parmigiano-reggiano

2 Teaspoons of extra virgin olive oil


Start by removing the whole tomatoes from the can and squeeze them into a small sauce pot, then add the remaining juices from the can to the pot as well. Pour in the olive oil and salt then heat over medium/low for about 10-15 minutes. It should thicken just slightly, stir in the parm then set aside for a few hours, if possible overnight for best flavor. The sauce can also be made ahead of time and frozen, just pull out the day before you plan on using it and thaw in the refrigerator. Use sparingly when saucing the pizza.


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