Pizzaiola Sauce


  • 750 g/ lb plum tomatoes, peeled and chopped
  • 2 cloves garlic, finely chopped
  • good pinch of dried oregano
  • extra-virgin olive oil
  • salt and freshly ground black pepper


Fry the garlic in 2 tablespoons of extra-virgin olive oil, add the tomatoes, oregano, salt and freshly ground black pepper. Stir fry for 2 minutes; do not allow the tomatoes to become a pulp. We serve this sauce with melanzane in carrozza.

Pizzaiola sauce is usually served with a fettina of steak, a very thin slice of rump steak, preferably cooked on a charcoal grill.