Recipe information
Yield
makes about 4 cups; makes enough for six 9-inch pizzas
Ingredients
2 cans (28 ounces each) whole peeled plum tomatoes
1/4 cup olive oil
3 sprigs oregano
4 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Step 1
Crush the tomatoes with your hands in a large bowl. Heat the oil in a large skillet over medium heat until hot but not smoking. Add the crushed tomatoes, oregano, salt, and pepper, and reduce heat to medium-low. Cook, stirring occasionally, until thickened, 40 to 50 minutes.
Step 2
Pass the sauce through a food mill into a bowl; discard the solids. (Alternatively, process sauce in a food processor until smooth.) If not using immediately, refrigerate the sauce in an airtight container up to 1 week, or freeze up to 1 month.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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