Ingredients
- 2 tsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- ½ tsp. dried thyme
- 1 tsp. salt
- Few dashes black pepper, fresh
- 22 oz. canned tomatoes in juice, plum preferable
- 2 tablespoons tomato paste
Directions
In a saucepan over medium low heat saute the garlic in the olive oil for about 2 minutes, being careful not to burn the garlic. Add the herbs, salt, and pepper. Stir in the tomatoes, crushing them in your hands as you add them. Add about half the juice from the canned tomatoes, and the tomato paste. Increase the heat a bit and cook for about 10 minutes, stirring and crushing the tomatoes as you go. If the sauce looks too chunky, you can puree half of it in a blender and add it back to the rest of the sauce. Let cool to room temperature before using on the pizzas. You can store whatever you don't use in the fridge for 3-4 days or you can freeze it for up to 3 months.
Pizza Sauce. To import, drag image to your MacGourmet recipe box.
