TOMATO PIZZA SAUCE

MAKES 2 CUPS HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES

1 796 ml can plum tomatoes

2 tbsp extra-virgin olive oil

½ cup finely chopped onion

2 cloves garlic, minced

½ tsp dried oregano

½ tsp red wine vinegar

¼ tsp each salt and pepper pinch granulated sugar

Reserving juice, drain, seed and chop tomatoes; set aside.

In saucepan, heat oil over medium heat; cook onion, garlic and oregano, stirring occasionally, until onion is translucent, about 4 minutes. Add tomatoes and reserved juice, vinegar, salt, pepper and sugar. Simmer until thickened, 15 to 20 minutes. Let cool slightly. Transfer to food processor; blend until smooth. (Makeahead: Freeze in ½-cup airtight containers for up to 2 months.)