Pallotte Cacio e Uove Tomato Passata Sauce
Recipe type: sauce
  • 1 number 10 can of whole peeled Pear or Plum tomatoes (I prefer Valoroso or San Marzano DOP)
  • 1 quarter of a red onion with the root end still attached holding all the layers together.
  • 3 large cloves garlic
  • 1 large celery stalk cut in half
  • Salt and pepper to taste
  1. Open the can and gently take out twenty large tomatoes making sure not to cut into them or break them open. The tomatoes should make approximately five cups. Some San Marzano tomatoes are smaller so add more if needed.
  2. Place the 5 cups of whole tomatoes in a three-to-four-quart pot.
  3. Place the large chunk of onion, the garlic cloves and celery stalk under the tomatoes.
  4. Cover and place on a high heat flame until just boiling.
  5. Gently stir the tomatoes and turn the heat to medium low.
  6. Simmer the covered sauce for one hour turning every ten minutes. The tomatoes will gently start falling apart and release the delicious tomato water inside each one.
  7. After the hour of slow cooking, pull the onion, celery and garlic cloves from the tomatoes and puree the tomatoes on high. The resulting sauce should be more hydrated than normal U.S. marinara and perfect for the Palotte Cacio e Ouvo.
  8. Season with salt and pepper. Reserve and keep in the same pot for cheese bread balls.
Recipe by Pizza Today at