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Pizza Tomato Sauce

From the book The Bread Bible by Rose Levy Beranbaum

Yield

¾ cup

Introduction

I prefer to leave this sauce chunky, but for a smooth sauce, simply process it for a few seconds in a food processor.

Ingredients

	1	cup (8 ounces) peeled, seeded, and chopped ripe tomatoes (including their juice), or canned crushed tomatoes (including their juice)
	1	Tbsp. olive oil
	1	large garlic clove, chopped
	¼	tsp. hot pepper flakes
	2	tsp. chopped fresh oregano or ½ teaspoon dried oregano
	¼	tsp. sugar
	¼	tsp. salt
	~	Freshly ground black pepper, to taste

Steps

In a small saucepan, combine all of the ingredients and simmer, stirring frequently, until reduced to about ¾ cup, 10 to 12 minutes. Taste for seasoning, and cool.

Notes

Culinate editor’s note: You can use fresh tomatoes in place of the canned or cooked tomatoes. You’ll just need to simmer the sauce a good deal longer (about half an hour), and you may want to pick out the shriveled tomato skins when the sauce is done. Puréeing the sauce a bit with an immersion blender gives the sauce a smoother texture.

This content is from the book The Bread Bible by Rose Levy Beranbaum.

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