Yield: Makes 3½ cups
1/4 cup olive oil
5 cloves garlic, minced
1 tsp. dried basil or oregano
1 ea. 28 oz. can plum tomatoes in juice, crushed
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. red pepper flakes
4 ea. anchovies, minced (optional)
- Heat the oil in a small saucepan on low heat and add the garlic and basil. Stir for 1 minute. Add the remaining ingredients and simmer for 10 minutes over medium heat.
- At this point you may purée the sauce or leave it a little chunky, depending on your tastes.
- Sauce should be spread to ¾ of an inch from the edge of the crust. It should just lightly coat the dough so you can still see through it.