TOMATO SAUCE FOR CHICAGO STYLE PIZZA
From the awesome book "Pizza" by Diane Morgan. This recipe is so yummy on deep-dish pizza (and probably on regular pizza too!)
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Place the tomatoes, including the juice from the cans, into a large stockpot.
- Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
- Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes.
- Remove from the heat and let cool. Stir in the garlic and basil.
- Add the red pepper flakes, if desired.
- Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
- Bring to room temperature before using.
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