Quick-Cooked Tomato Sauce
Excerpted from Kitchen Workshop: Pizza, by Ruth Gresser. Quarry Books/February 2014. Used with permission.
Makes: 2 1/2 cups
- 4 cups drained canned whole tomatoes (about two 28-ounce cans)
- 3 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1/2 teaspoon chopped fresh oregano
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Dice the tomatoes or crush them by hand in a large bowl.
Heat the olive oil in a large sauté pan over low heat until warm. Add the garlic and oregano, and cook for a minute or two until fragrant, stirring often to ensure the garlic does not burn.
Add the tomatoes, parsley, salt and several grindings of pepper. Increase the heat to high, and cook until the tomatoes soften and begin to release their juices. Cook for 2 to 3 minutes more, stirring occasionally, until the sauce is juicy while still retaining distinct chunks of tomato. Remove from the heat and cool.
Store the sauce in the refrigerator for up to three days, or freeze for longer storage.