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

1. Crush the tomatoes with your hands in a large bowl.
2. Heat the oil in a large skillet over medium heat until hot but not smoking.
3. Add the crushed tomatoes, oregano, salt, and pepper, and reduce heat to medium-low.
4. Cook, stirring occasionally, until thickened, 40 to 50 minutes.
5. Pass the sauce through a food mill into a bowl; discard the solids.
6. (Alternatively, process sauce in a food processor until smooth.)
7. 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)