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Name: Tomato Sauce for Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 28-ounce can whole peeled tomatoes, with juice; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; Kosher salt and ground black pepper

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INGREDIENTS

28-ounce can whole peeled tomatoes, with juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon red pepper flakes
Kosher salt and ground black pepper

Servings

INSTRUCTIONS

In a medium saucepan over medium, heat the oil, garlic, oregano and pepper flakes, stirring occasionally, until sizzling. Slowly pour in the tomatoes and stir. Bring to a simmer over medium-high, then reduce to low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a wooden spoon leaves a trail when drawn through the sauce, 20 to 25 minutes.

Remove from the heat and let cool to room temperature. Taste and season with salt and pepper. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month (thaw and stir to recombine before using)

NOTE: This recipe is easily doubled, and any unused sauce can be frozen. We like to freeze it in 1-cup portions, enough for two pizzas

NOTES

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Tomato Sauce for Pizza

28-ounce can whole peeled tomatoes, with juice
 2 tablespoons extra-virgin olive oil
 2 garlic cloves, minced
 1 teaspoon dried oregano
 ½ teaspoon red pepper flakes
 Kosher salt and ground black pepper

In a blender, process half of the tomatoes until smooth, about 20 seconds. Transfer to a large bowl. Process the remaining  tomatoes until mostly smooth but with some chunks, 4 or 5 pulses. Add to the bowl.
 In a medium saucepan over medium, heat the oil, garlic, oregano and pepper flakes, stirring occasionally, until sizzling. Slowly pour in the tomatoes and stir. Bring to a simmer over medium-high, then reduce to low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a wooden spoon leaves a trail when drawn through the sauce, 20 to 25 minutes.
 Remove from the heat and let cool to room temperature. Taste and season with salt and pepper. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month (thaw and stir to recombine before using)

NOTE: This recipe is easily doubled, and any unused sauce can be frozen. We like to freeze it in 1-cup portions, enough for two pizzas

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 1 Servings

Calories: 244
Calories from Fat: 244 (100%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 155.8mg		5 %
Potassium 30.3mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 0.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 244

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