Thursday, September 10, 2009

Pizza Sauce

  • 1 (14-to 15-ounces) can whole tomatoes in juice
  • 5 large garlic cloves, smashed
  • 2 tablespoons olive oil
  • 8 basil leaves plus more for sprinkling
  • 1/4 teaspoon sugar

Pulse tomatoes with juice in a blender briefly to make a chunky purée.

Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.

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