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INGREDIENTS
1 32 oz. can crushed tomatoes (plain, not Italian style)
1 8 oz. can tomato paste Incolla pomodoro
1/2 - 1 teaspoon dried oregano - adjust to taste more or less.
2 Tablespoons extra virgin olive oil
2 cloves minced garlic cloves
1/4 cup water
Instructions
1. Heat the olive oil over medium heat in medium saucepan.
2. Add the minced garlic cloves and stir frequently for 2 to 3 minutes
over low heat - until aromatic. If garlic browns and burns toss out and
start over.
3. Add in the can of crushed tomatoes, tomato paste, water and oregano.
Mix well until sauce is evenly mixed.
4. Turn heat to simmer/low and cook for about 20 minutes stirring occasionally.
(This is a good time to get the toppings ready).
5. Taste the sauce and when ready remove from heat and turn off stovetop.
6. Your sauce is ready for the pizza. Freeze any left over for next time.
.
TIP #1: Add oregano a little a time. Some people like a stronger
oregano flavor, others don't. Do it to taste.
TIP #2: You want the sauce thicker than a regular pasta
sauce, hence the tomato paste. So if the water thins it too much, simply
cook it down a bit with the lid off.
TIP #3: As with most of my recipes, freeze what you do
not use. Next time when you want to make a pizza, the sauce only needs
to be thawed over the stove!
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