Tomato Sauce For Pizza
2 tablespoons olive oil
2 garlic cloves — thinly sliced
28 ounces canned crushed tomatoes in sauce
6 ounces canned tomato paste with italian herbs (optional)
salt and freshly milled pepper
MAKES ABOUT 3 CUPS, ENOUGH FOR FOUR 10-INCH PIZZAS
The sauce needs to be fairly thick, or the crust will come out soggy.
1. Warm the oil over medium heat in a wide skillet with the garlic and a little black pepper.
2. Add the tomatoes and a pinch of salt and raise the heat.
3. Cook, stirring frequently, until the juices are evaporated and the sauce that remains is thick enough to mound on a spoon with no surrounding watery liquid. Taste and correct the seasonings.
Source: Deborah Madison’s book “Vegetarian Cooking for Everyone”