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My favorite pizza sauce that
I also serve warm alongside for dipping,
as you never have enough sauce,
especially when only the edge of the pizza crust remains to be eaten...

Yields: (1-1/2 cups) -- Double recipe for 2 pizzas
Prep: 5 Mins.
Cook: 30 Mins.


2 teaspoons olive oil
1 teaspoon granulated garlic
1 tablespoon dried minced onion
1 (15-oz can) stewed tomatoes, mashed to small bits (do not drain)
Salt and pepper, to taste
Pinch sugar
1/4 teaspoon dried oregano (1/8 teaspoon if using ground)
1/2 teaspoon dried basil

-- 1/2 teaspoon red wine vinegar


Add olive oil into a hot pan over medium-high heat. Add garlic and onion, stir to combine. Add the stewed tomatoes with its juices, stirring to deglaze the bottom of the pan. Cook until liquid reduces by half, about 5 minutes; stir occasionally. Add salt and pepper, to taste, and a pinch of sugar. Add the dried oregano and basil. Reduce heat to low and gently simmer, uncovered, for 30 minutes; sauce will reduce and thicken. Remove from heat, and finish by adding red wine vinegar; stir to combine. Let cool, and use in preparation of your favorite homemade pizza. ~ Enjoy!


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