Pizza sauce

Ingredients

• 1 (28 oz) can Cento San Marzano whole peeled tomatoes

• 1 tsp dried oregano (or 1.5 tsp fresh, finely chopped)

• 1½ tsp kosher salt

• 1 tbsp extra-virgin olive oil

• 1 clove garlic grated

• Pinch of crushed red pepper

• ¼ tsp freshly ground black pepper

• 1 tsp sugar (optional, but Cento usually benefits slightly)

Directions

• Add tomatoes (with juices) to a bowl and crush by hand (or pulse briefly in a blender for a smoother sauce)
• Add
  • olive oil
  • garlic
  • oregano
  • black pepper
  • Crushed red pepper
• Add (optional)
  • Sugar
• Add 1¼ tsp salt and stir well
• Taste and adjust salt (up to the remaining ¼ tsp, or to preference)

Notes

• If the sauce tastes sharp or overly acidic, add sugar
• Store: refrigerate 4–5 days, or freeze up to 3 months.