Tomato Sauce For Chicago Style Pizza

1. 1

   Place the tomatoes, including the juice from the cans, into a large stockpot.

2. 2

   Crush the tomatoes using the back of a large spoon, or just squish them with your hand.

3. 3

   Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes.

4. 4

   Remove from the heat and let cool. Stir in the garlic and basil.

5. 5

   Add the red pepper flakes, if desired.

6. 6

   Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.

7. 7

   Bring to room temperature before using.

* Per serving · 4 servings · Values may vary.