Basic Pizza Sauce
- 1 can whole peeled tomatoes in juice - (28 oz)
- 1 small white or sweet onion minced
- 1 garlic clove peeled, minced
- 3 fresh basil leaves - (to 4)
- 1 teaspoon dried oregano
- 1 pinch salt
- 1 pinch freshly-ground black pepper
- 1 pinch sugar (optional)
- 2 tablespoons olive oil to saute
Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky.
In a heavy bottom 2-quart saucepot, add the olive oil, over a medium-high flame and heat a little. Add the onions and sauté until slightly translucent. Add the garlic and sauté about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
This recipe yields about 3 cups, or enough for 2 large pies.