- 1 14.5 oz can diced Tomatoes
- 1 clove Garlic, minced
- 2 tbs fresh Oregano (or 2 tsp dried)
- 1 tbs Extra-Virgin Olive Oil
- 1 tbs Tomato Paste
- 1 tbs Red Wine* (not cooking wine)
- Salt and Pepper to taste
Puree everything in a food processor until smooth. This makes enough sauce for around 2 pizzas (1/2 cup sauce on each pizza). Make sure you don't spread the sauce too thickly on the pizza dough or it will become soggy.
For those that object to wine in this recipe, you could probably add a couple of pinches of sugar instead. The wine's main purpose is to combat the acidic tomatoes.
(I haven't included nutritional info for this as the sauce itself is not the finished product and the toppings can dramatically affect the nutritional information.)