Makes 2 ½ cups

1 (28-oz) can crushed Italian tomatoes in puree (3 ½ cups)

3 tablespoons olive oil

1 teaspoon diced oregano

Simmer crushed tomatoes in puree and oil and oregano in a large non-reactive saucepan, uncovered, stirring occasionally, until reduced to about 2 ½ cups, about 20 minutes.  Season and cool to room temperature.

NOTE:

Sauce keeps, covered and chilled, 5 days.