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.
