Ingredients 500 g tomato5 tbsp Extra Virgin Olive Oil1 garlic1 tsp oregano1 tsp sugar salt
In a saucepan or a large frying pan, sauté the clove of garlic in the olive oil without letting it brown too much. Lower the heat to minimum and add the tomatoes, chopped into pieces, sugar and oregano, and then season with salt to taste. After about 5 minutes, crush the tomatoes – which will have softened a bit – with a fork and continue cooking for another 10-15 minutes, so that the sauce thickens. When it has finished cooking, if you like, you can put your “Pizzaiola” through a food mill, using the disc with the larges holes, to obtain a creamier sauce.