| Instructions |
| Pour olive oil into a large skillet, and place over medium heat. Using your hands, squeeze the tomatoes to crush them. |
| dd to the olive oil, along with the remaining ingredients. |
| Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes. |
| Pass sauce through a food mill, discard the seeds, and let cool. |
May be made up to 1 week ahead and kept, refrigerated, in an airtight container.
Source : Martha Stewart "Favorite Comfort Food" |
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Recipe
- 2 tbsp olive oil
- 1 twenty-eight-ounce can whole Italian peeled plum tomatoes
- 3/4 tsp dried oregano
- 1 1/2 tsp salt
- 1/8 tsp freshly ground pepper
MAKES : Enough for 2 pizzas
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