1 28-ounce can diced tomatoes
1-2 cloves garlic, minced or pressed
2 T. olive oil
1-2 tsp. thyme
salt and pepper to taste
Pour tomatoes into a blender or food processor; process to desired consistency (I like the sauce to have a few bigger pieces of tomato among the liquid).
In heavy skillet, heat olive oil over medium heat. Add garlic and let sizzle for a few moments (do not let it burn), then pour in processed tomatoes. Stir, add thyme, and let simmer for 20 minutes or so. The sauce should be thickened somewhat, so that it will mound when pushed with a spoon, but can be as thick or thin as you prefer on your pizza. Season with salt and pepper to your taste. Makes enough to top 2 ten-inch round pizzas generously.
Notes: If you prefer, you can use oregano instead of thyme, or both... whatever you like best. This sauce is so good you may want to keep some in the fridge to use on steamed vegetables, or to toss with pasta for a quick side dish. It's much more healthful than canned pizza sauces, too!
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