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. 
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
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.
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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