|3 tablespoons||Olive oil|
|1||Med. onion, finely chopped|
|2 teaspoons||Dried basil, crumbled|
|1 teaspoon||Dried oregano, crumbled|
|2||Lg. garlic cloves, minced|
|2 tablespoons||Tomato paste|
|1||28 oz. can crushed tomatoes with added puree|
|Salt & freshly ground pepper to taste|
In a medium saucepan over medium heat, heat oil; add onion, basil and oregano. Cook until onion softens slightly, stirring occasionally about 6 minutes. Mix in garlic and cook 2 minutes. Add tomato paste and cook 3 minutes, stirring often. Add tomatoes and bring to a simmer, crushing tomatoes with back of spoon. Simmer until sauce is very thick, about 45 minutes. Season with salt and pepper.
Sace can be prepared ahead. Cover and refrigerate 1 week or freeze up to 1 month.
Makes about 2½ cups.
When ready to make pizza, top with your favorite items and back at 350 degrees for about 15 minutes or until crust is lightly browned and sauce is bubbly. Watch carefully the last 5 minutes to make sure crust doesn't burn.
Assorted recipes from the Detroit News, entered by Diane Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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