Can be prepared in 45 minutes or less, but requires additional unattended time.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
a 28-ounce can crushed tomatoes in puree (preferably Italian; about 3 1/2 cups)
3 tablespoons olive oil
Preparation
In a large non-reactive saucepan bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduces to about 2 1/2 cups. Season sauce with salt and cool to room temperature. (Sauce keeps, covered and chilled, 5 days.)