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.