Classic American Pizza Sauce

This is a very classic recipe, with one subtle, but important twist. I like to add the dried oregano to the hot oil for the one minute I sauté the garlic. This really helps bring out the flavor of the herb, and makes for a more aromatic and flavorful sauce.

Yields: 3 1/2 cups

• 2 tablespoons light olive oil
• 1/2 yellow onion, finely minced
• 1/2 tsp salt, or to taste
• 2 cloves garlic, peeled and crushed
• 1 teaspoon dried oregano
• 1 can tomato puree (28-ounces)
• 1/2 tsp sugar
• 1/2 tsp black pepper, fresh ground
• 6 fresh basil leaves, chopped
• 1/4 tsp red pepper flakes (optional)

1. In a 2-quart saucepan, on a medium flame, add the olive oil, onions, and salt and sauté until translucent. Do not brown the onions.
   
   
2. Add the garlic and oregano to the saucepan, and cook for another minute. Again, do not brown the garlic, which will give the sauce a bitter flavor.
   
   
3. Add the tomato puree, and the rest of the ingredients.
   
   
4. Simmer on a low for 20 minutes, stirring occasionally.
   
   
5. Remove from heat, and cool completely before refrigerating.
   
   

The sauce should store well for at least 5 to 7 days.

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