Classic Pizza Sauce (10/28/09)

According to this recipe, it makes enough for 5 pizzas. Also onions are left out of the original recipe, so I did not omit them. I have made this sauce and it is really good. I am not a spicy pizza sauce lover, so you can omit the red pepper flake and not hurt this one bit, I did and it turned out so well. Personally, when I made this pizza for the first time, I omitted any toppings so I could taste the dough and sauce together. 
Ingredients:
One 28 ounce can reduced sodium crushed tomatoes ( see note)
3 tablespoons olive oil
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
Up to 1/2 teaspoon read pepper flakes, optional
1 garlic clove, minced
Ingredients:
1.) Mix the tomatoes, olive oil, sugar, basil, oregano, salt, red pepper flakes, and garlic in a large sauce pan set over medium-high heat. Bring to a simmer, stirring occasionally.
2.) Set the lid askew, reduce heat to low, and simmer slowly, stirring occasionally, until tomatoes have broken down into a somewhat thickened sauce, about 30 minutes. Cool for 10 minutes before using, or store covered, in a plastic container in the refrigerator for three days. The best way to get sauce on a stretched dough is to use a ladle; spoon the sauce into the middle of the crust, then use the back of the ladle to spread the sauce evenly over the crust.
NOTE:
The quality of the tomatoes will directly affect the quality of the sauce. DO a taste test sometime to discover a brand with true tomato taste without too much salt or acid.

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