Recipe by lucid501
From the awesome book "Pizza" by Diane Morgan. This recipe is so yummy on deep-dish pizza (and probably on regular pizza too!)
Top Review by lynmoz
Sorry, but this was too acidic for us. I LOVE the red pepper flakes, exactly the right ingredient for pizza sauce! My BF wouldn't eat this though, due to its "I'm a big baby and can't eat anything that tastes like it might exacerbate my ulcer" taste. Guess I gotta go with something sweeter or cut it with red peppers. sigh. I wanted to use this for Pizza Roll-Ups #50772 but I ended up adding it to my lasagne meat sauce. (He'll never know!)
- 2 (28 ounce) canswhole 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 See How It's Made
- Place the tomatoes, including the juice from the cans, into a large stockpot.
- Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
- 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.
- Remove from the heat and let cool. Stir in the garlic and basil.
- Add the red pepper flakes, if desired.
- Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
- Bring to room temperature before using.