This sauce can be refrigerated for up to one week or frozen for up to one month; let cool completely before storing in an airtight container. Thaw frozen sauce completely in the refrigerator.
Recipe information
Yield
enough for two 12-inch pizzas (about 1 quart)
Ingredients
1/4 cup olive oil
2 cans (28 ounces each) whole peeled tomatoes
1 1/2 teaspoons dried oregano
Coarse salt and freshly ground pepper
Preparation
Step 1
Heat oil in a large skillet set over medium heat. Using your hands, crush tomatoes into a bowl, then add to skillet along with oregano. Season with salt and pepper. Cook over medium-low heat, breaking up tomatoes with a spoon, until sauce has thickened, 40 to 50 minutes.
Step 2
For a smooth sauce, pass it through a food mill, or press through a sieve with a wooden spoon, into a large bowl; discard solids. Let cool slightly before using
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
