| Ingredients: 1 Cup(s) crushed tomatoes, diced canned 1 Tablespoon(s) chopped fresh basil leaves 1 Tablespoon(s) oil, olive 2 Clove(s) minced garlic 1 Teaspoon(s) dried oregano 1 Teaspoon(s) dried basil 1/2 Teaspoon(s) sugar 1/2 Teaspoon(s) freshly ground black pepper 1/4 Teaspoon(s) salt |
Directions:
Mix all ingredients and the sauce is ready. It is ok to use a full can of diced tomatoes instead of just one cup worth. If you are doubling the recipe to make two 9x12 pans (which makes a lot of sense when one pan isn't really enough), you can take a short cut by using a 28 oz can of tomatoes from Costco and dumping all ingredients in a blender. A single batch is a 15 oz can of tomatoes, so it isn't quite double, but it works. Double all the other ingredients as normal. I've already doubled the garlic, so you probably don't need more of that. |