Eosinophilic Esophagitis Friendly Classic Pizza Sauce
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Learn more →Ingredients
8 servings
- 1 can (28 oz) whole peeled tomatoes
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, finely grated or minced
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp sugar
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Set a fine-mesh strainer over a large bowl and pour in the canned tomatoes. Use your hands or a wooden spoon to crush each tomato, letting the excess liquid drain through the strainer into the bowl. Discard the strained liquid (or reserve for another use such as soup or braising).
- 2
Add the olive oil, garlic, dried oregano, salt, sugar, and red pepper flakes (if using) to the bowl with the crushed tomatoes. Stir well until fully combined.
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