Ingredients
- Thank you to Annie’s Eats for the recipe inspiration.
- 28 oz can of diced or crushed tomatoes
- 3 Tbsp olive oil
- 1 Tbsp dried basil
- 1.5 tsp fresh oregano (or 1 tsp dried)
- 1 tsp red pepper flakes (or less…1 tsp made this sauce too spicy for the toddlers!)
- 1/4 tsp salt
- 3-4 garlic cloves, minced
Directions
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Combine all ingredients in a medium saucepan. Bring to a boil, then reduce the heat to achieve a simmer. Allow to simmer for 15-20 minutes, or until it is no longer watery and instead becomes thick and saucy. Transfer to a food process and run for 30 seconds to create a smoother (but not totally smooth) sauce. Store in glass mason jars in the fridge.
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If you’re interested in canning this pizza sauce, just add lemon juice to the jars prior to adding the sauce. More info here, or in Ashley English’s book Canning & Preserving.