Ingredients
- 1 28-oz. can crushed or ground tomatoes
- 2 Tbs. red-wine vinegar or lemon juice
- 1 tsp. dried (or 1 Tbs. finely chopped fresh) oregano, basil, marjoram, thyme, or parsley (optional)
- 3 to 5 cloves garlic, minced or pressed (optional)
- Kosher salt or table salt and freshly ground black pepper
Directions
- Whisk the tomatoes, vinegar or lemon juice, and any optional ingredients in a bowl. Add just enough water to thin the sauce so that it is easy to spread. Use thinner sauce for pizza and thicker sauce for stromboli and calzones. Season with salt and pepper to taste. The sauce can be refrigerated for a week or frozen for up to 6 months.
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