Pizza Sauce
- 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.
tomatoes, olive oil, oregano, coarse salt, freshly ground pepper
Taken from www.epicurious.com/recipes/food/views/pizza-sauce-392436 (may not work)