1 796 ml (28 oz) can of crushed tomatoes
2 to 3 tbsp. tomato paste
1 garlic clove, minced
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. hot red pepper flakes
1 tsp. dried basil or oregano (or some of each)
1/4 tsp. freshly ground black pepper
Stir all ingredients together. Cover and refrigerate until using.
Makes about 1 1/2 cups.
We like to double or triple this recipe and freeze it in pizza-size portions (about 1/3 cup), so it's ready to use any time.
