Easy pizza sauce

This is my version of a Martha Stewart pizza sauce recipe from her book, The Martha Stewart Living Cookbook (The Original Classics).

Check your tomatoes to see if they are salted. The salt in my recipe is much lower than the original because I'm assuming we'll be using salted tomatoes in the can. It's way too salty otherwise.

This makes enough for 2-4 (12-14-in.) pizzas, depending on how thick you put it on. We get 4 pizzas out of it.



Pizza Sauce

2 TBLS. olive oil
1-28 oz. can whole Italian plum (Roma) tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried fennel seed
1/2 tsp. salt, or to taste
1/8 tsp. freshly ground black pepper

In a large skillet, heat the olive oil until warm. Meanwhile, into a medium bowl empty the can of tomatoes and break them up by squeezing by hand. Add, along with the remaining ingredients, to the warmed oil.

Cook over medium-low heat, breaking up the tomatoes with a wooden spoon, until the sauce thickens, about 40-50 minutes.

*Pass through a food mill fitted with a medium disk. Discard seeds and let sauce cool before using.

*The seeds don't bother me, so I skip the food mill step.