Credit: Rose Levy Beranbaum, “The Bread Bible.”
Ingredients
1 C. peeled, seeded, chopped ripe tomatoes with the juices (I leave the skin on mine)
OR
1 C. canned crushed tomatoes with juices
1 TBS olive oil
1 large clove of garlic, shopped
1/4 tsp. hot pepper flakes
2 tsp chopped fresh oregano or 1/2 tsp. dried (fresh is better!)
1/4 tsp. sugar
1/4 tsp. salt
freshly ground black pepper to taste
Method
In a small saucepan, combine all of the ingredients and simmer, stirring frequently until reduced to about 3/4 C., 10-12 minutes. Taste for seasoning and cool. Use chunky or process for a few seconds in a food processor.
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