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Pizza Sauce
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| 1. (28 ounce) can whole peeled tomatoes, drained with juice reserved | |
| 1 tablespoon | extra-virgin olive oil |
| 1 teaspoon | red wine vinergar |
| 2 | garlic cloves, minced |
| 1 teaspoon | dried oregano |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| Process drained tomatoes with oil, vinegar, garlic, oregano, salt, and pepper in food processor until smooth, about 30 seconds. Transfer mixture to a liquid measuring cup and add tomato juice until sauce measures 2 cups | |
| One cup | per one 14 inch pizza |
(Can refrigerate for one week, freeze for one month)
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