Makes about 2 cups
INGREDIENTS
- 1-28 oz. can whole tomatoes, preferably San Marzano, crushed by hand or briefly blended with their juice
- ¼ cup extra virgin olive oil
- 2 garlic cloves, smashed with the side of a chef’s knife and peeled
- 6 fresh basil leaves, torn into small pieces
- Pinch of dried oregano
- Kosher salt
- Freshly ground black pepper
Put the tomatoes, oil, garlic, basil and oregano in a medium bowl. Season with salt and a few grinds of black pepper. Stir, cover and refrigerate for at least 3 hours, or up to 24 hours, to marry the flavors. Discard the garlic cloves before spreading sauce onto pizza dough.
Makes about 2 cups
INGREDIENTS
- 1-28 oz. can whole tomatoes, preferably San Marzano, crushed by hand or briefly blended with their juice
- ¼ cup extra virgin olive oil
- 2 garlic cloves, smashed with the side of a chef’s knife and peeled
- 6 fresh basil leaves, torn into small pieces
- Pinch of dried oregano
- Kosher salt
- Freshly ground black pepper