2 teaspoons Tantillo California Extra Virgin Olive Oil
1 teaspoon minced garlic
1/2 cup minced onions
5 basil leaves, julienned
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
One 14 1/2 oz can Tantillo Whole Plum Tomatoes, drained and pureed
1 teaspoon sweet red bell pepper granules, non-irradiated**
2 teaspoons tomato paste
1In a small saucepan over medium heat, heat the Tantillo California Extra Virgin Olive Oil.
2Add the garlic and onions- cook, stirring until the onions are translucent, about 3 minutes.
3Add the basil, pepper flakes, oregano and tomato paste.
4Cook, stirring for 2 minutes.
5Add the pureed Tantillo Whole Plum Tomatoes and bell pepper granules- simmer for 5 minutes.
6Season with salt. Enjoy on your favorite pizza dough. (Makes enough for four 8-inch pizzas)
**Granular red bell pepper flakes give the sauce a naturally sweet flavor. They are sold in the spice sections of health food stores or gourmet supermarkets. I like the Spice Garden brand because it is nonirradiated. As a substitute, you can use 2 teaspoons of finely-diced sweet bell peppers and sauté them with garlic at the beginning of the recipe.