Ingredients

• 2 cans Italian Plum Tomatoes
• 2 large onions, chopped
• 1/4 c. olive oil.
• 1 t. leaf oregano
• 1 t. leaf basil
• 1/2 t. salt
• 1/4 t. pepper

Directions

1. Whirl tomatoes in blender until pureed, 1 can at a time.

2. Saute onions & garlic in oil until tender (10 minutes)

3. Add to other ingredients. Bring to a boil, simmer uncovered, stirring occasionally until thickened (about 1 hour).

4. Store in refrigerator about a week.

5. Store in freezer up to 4 months.

6. Prebake crust at 450F about 10 minutes

7. Bake with topping about 15 minutes.

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