Pizza sauce
Instructions:
- 2 cans (28 ounces each) whole peeled plum tomatoes
- 1/ 4 cup olive oil
- 3 sprigs oregano
- 4 teaspoons coarse salt
- 1/ 4 teaspoon freshly ground pepper
- Crush the tomatoes with your hands in a large bowl. Heat the oil in a large skillet over medium heat until hot but not smoking. Add the crushed tomatoes, oregano, salt, and pepper, and reduce heat to medium-low. Cook, stirring occasionally, until thickened, 40 to 50 minutes.
- Pass the sauce through a food mill into a bowl; discard the solids. (Alternatively, process sauce in a food processor until smooth.) If not using immediately, refrigerate the sauce in an airtight container up to 1 week, or freeze up to 1 month
- MAKES ABOUT 4 CUPS ;
- MAKES ENOUGH FOR SIX 9 - INCH PIZZAS