MAKES ABOUT 3 CUPS
If you don’t have time to cook this sauce, drain the tomatoes slightly, then mix the ingredients together and let them stand while you stretch the dough.
|
2 |
large garlic cloves, minced |
|
2 |
tablespoons olive oil |
|
1 |
(28-ounce) can crushed tomatoes |
|
Salt and pepper |
Heat garlic with oil in saucepan over medium heat. When garlic starts to sizzle, add tomatoes, bring to simmer, and cook until sauce is thick enough to mound on spoon, about 15 minutes. Season with salt and pepper to taste. (Sauce can be stored in refrigerator for up to 1 week or frozen for up to 1 month.)