I posted this on an Italian thread but I wanted to share it here--modified from a Fine Cooking--
1 -28 oz can San Marzano tomatoes DOC
1- T chopped fresh basil
1- T chopped fresh oregano
3 minced garlic cloves
Salt and fresh ground pepper to taste
Put the tomatoes thru a food mill and add the remaining ingredients and stir to blend. Pour over the pizza crust and add your toppings--bake --should make at least 4--10inch pizzas with leftovers---next day for dinner, sautee sliced onions, bell peppers, and hot Italian sausage with leftover sauce--heat until thickened and serve over pasta with garlic bread and Caesar salad. Two meals.
The difference in San Marzanos is incredable--the price is too.
1 -28 oz can San Marzano tomatoes DOC
1- T chopped fresh basil
1- T chopped fresh oregano
3 minced garlic cloves
Salt and fresh ground pepper to taste
Put the tomatoes thru a food mill and add the remaining ingredients and stir to blend. Pour over the pizza crust and add your toppings--bake --should make at least 4--10inch pizzas with leftovers---next day for dinner, sautee sliced onions, bell peppers, and hot Italian sausage with leftover sauce--heat until thickened and serve over pasta with garlic bread and Caesar salad. Two meals.
The difference in San Marzanos is incredable--the price is too.
"He who sups with the devil should have a. long spoon".