- 28 oz. can whole San Marzano stewed tomatoes, in the juice (or 8 fresh Roma tomatoes)
- 4 cloves garlic, minced
- 4 Tbsp. minced fresh oregano leaves
- 1/2 stick salted butter
- Fresh cracked black pepper to taste
- Place tomatoes in a large mixing bowl. Using your hands, squeeze them so that they are crushed into large chunks. The larger chunks will give this sauce a wonderful rustic quality.
- Using a medium-size sauté or sauce pan, sauté the garlic in butter then add the tomatoes, oregano and pepper.
- Cook on medium heat for 12 to 15 minutes, stirring occasionally, until the sauce is still chunky and thick, but reduced in volume.
- This sauce is a great topping for pizza, but also makes a great accompaniment to pasta, or used as a dipping sauce for bread sticks.
Recipe from P. Allen Smith's Veggies & Herbs card collection, featuring 27 of Smith's favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.