Let as much liquid as possible drain from the tomatoes by cutting out the cores and allowing the juices and seeds inside to escape, and then squeezing them gently with your hands. If the tomatoes are too wet, the crust won’t cook properly. Whether you choose a food mill or food processor to grind the tomatoes, make sure they stay a little chunky. As with all the measurements for seasoning in this book, the amount of oregano I call for is a guideline. If you like a pronounced flavor of oregano, by all means add more.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Pass the tomatoes through a food mill fitted with the coarse disc into a mixing bowl. (Alternatively, you may pulse the tomatoes briefly, using quick on/off bursts, in the food processor.) Add the olive oil, salt, oregano, and crushed red pepper.
