2 T olive oil
6 large garlic cloves, minced or pressed
1 28 oz can Cento Peeled Italian Roma tomatoes, well crushed by hand
15 large basil leaves, torn in half
1/2 t oregano
Fresh ground black pepper, just a few twists to start
1 pinch salt
Spoon Mage™ Note:
To squish your tomatoes, pour them into a bowl, poke one clean finger through each one and then use your hand to squish them all silly. Crush them until they no longer look like tomatoes. Sometimes if you do not pre-poke the tomatoes, they send up an explosion of tomato insides and which can be quite messy. You’ll learn by doing.
A less expensive brand of roma tomatoes may have tomato “shoulders” in the can. You’ll feel those when you do the squishing. Discard them. They are not good on pizza.
If you use another brand or type of tomato, but you may find that the flavors are off or that the sauce is too full of water. If it is too full of water you will need to reduce it by simmering – which changes the flavor as this is intentionally a minimally cooked sauce. This recipe is based upon the flavors of Cento Italian Peeled Tomatoes.
There is no need to use the fancy expensive and certified San Marzanos unless you love them. I do not. You will need to adjust the seasonings.
But, it’s your sauce and your tomato choice. Remember that the flavors will require tweaking if you prefer a different tomato. Or you simply may prefer one of these delicious sauces – variation one or variation two.
Simmer garlic in the olive oil for 2 minutes in a medium pot set over medium low. Remove from heat and let the garlic and oil sit a spell. Five minutes is the minimum, but it may sit up to 20 minutes. This allows the garlic to infuse the oil with deliciousness.
Stir the basil, oregano, and salt into the squished tomatoes and add them to the pot. Do not remove the garlic.
Bring the sauce to a low simmer for 5 minutes.
Set the pot off heat again, this time for at least 1 hour so the flavors can mingle. Uncovered is fine, covered is good if you have cats.
After one hour, taste and adjust the salt to your preference. I don’t use much. You might like more.
This recipe makes more than enough sauce to for four pizzas. Just 5 tablespoons or so per pizza will do.
Divide the sauce into two containers and freeze one.
Make the dough of your choice and enjoy!