Pizza Margherita: Recipe from 13 January 2012; many renditions throughout the blog and previous ones

Here is the recipe I used, which is based on an epicurious sauce but with some significant changes, mostly in adding extra basil and a lot of orgeano.

1/4 cup olive oil

1 28-ox can San Marzano tomatoes, cuised to a rough puree

4 large cloves garlic or the equivalent, crushed

1/2 tsp sugar

1/4 tsp salt [2 December 2012: trying 1/2 tsp, since this is never enough]

tons of fresh oregano and basil [I used four long stems of fresh oregano leaves and perhaps half of a bunch of basil]

Heat the oil and cook garlic till it starts to become golden, about 2 mins. Add everything else and cook over medium heat for about 40 mins, till volume is about 2 cups. Use 2/3 cup for a 12″ pizza. After cooking it would be good to add salt to taste.

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