Categories: Pizza Sauce
Ingredients
- 2 (28 ounce) cans whole italian-style peeled tomatoes
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 2 garlic cloves, minced
- 8 large fresh basil leaves, coarsely chopped
- 1/2 teaspoon red pepper flakes (optional)
Directions
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Place the tomatoes, including the juice from the cans, into a large stockpot.
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Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
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Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes.
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Remove from the heat and let cool. Stir in the garlic and basil.
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Add the red pepper flakes, if desired.
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Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
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Bring to room temperature before using.