This is a fantastic pizza sauce, and it’s very easy to make. Use fresh oregano if you can find it; it really does make a world of difference. This sauce is based on the recipe in Rose Levy Beranbaum’s The Bread Bible. Since I like to cut my pizza into 8 slices, I based the nutritional information on a single-slice serving. Of course, you’re going to want to eat several slices of any pizza made with this sauce!

Ingredients:
1 cup (8 ounces) canned crushed tomatoes, with their juices
1 tablespoon olive oil
1 large garlic clove, chopped
1/4 teaspoon hot pepper flakes
2 teaspoons chopped fresh oregano
1/4 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper to taste

Directions:
In a small saucepan, combine all of the ingredients and simmer, stirring frequently until reduced to about 3/4 cup, 10 to 12 minutes. Taste for seasoning and cool.

Makes enough sauce for one 14-inch pizza. It can be doubled if you’re making more than one pizza (as I did for my pizza party), but you’ll need to let it simmer longer to reduce. For a triple batch, I let it simmer about 25 minutes.

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