Friday, October 1, 2010

Pizza Sauce

Yield: Makes about 2 1/2 cups

28-ounce can crushed tomatoes in puree (preferably Italian; about 3 1/2 cups)
3 tablespoons olive oil

In a large non-reactive saucepan, bring tomatoes and oil to a simmer and simmer uncovered, stirring occasionally, 20 minutes or until sauce is reduced to about 2 1/2 cups. Season sauce with salt and cool to room temperature. (Sauce keeps, covered and chilled, 5 days)

No comments: