I recently tried a new pizza sauce recipe. This marinara is great and can be used on pizza or pasta. Give it a try and see what you think. The original recipe doesn't call for cooking the sauce down but I have found that it is much better when simmered just a little bit.
1 can (28 oz) San Marzano tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon of salt
1 teaspoon of oregano
Options
1 teaspoon dried basil or 2 tablespoons of fresh basil
1 tablespoon garlic powder
2 tablespoons red wine vinegar or lemon juice
1 tablespoon olive oil – don't forget to swirl excellent extra virgin olive oil on your pizza right before you put it in the oven
Sue
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