Thelma's Pizza Sauce

This recipe was given to our family years ago by our Italian-American neighbors. The sauce is uncooked, giving the pizza a light, fresh taste. San Marzano tomatoes (a variety of plum tomatoes) are the best for this recipe. Make sure that the tomatoes are authentic - the can should be labeled "DOP San Marzano."

Ingredients

• 1 - 16 ounce can crushed Italian tomatoes (San Marzano, preferably)
• 1 small onion, minced
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon sweet basil
• 1 teaspoon parsley
• 2 1/2 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup grated parmesan cheese
• 1/2 pound shredded mozarella cheese

Instructions

1. Mix all ingredients except 1 tablespoon of the olive oil and the cheeses together in a large bowl and set aside for about 2 hours.
2. Warm pizza pans. Grease them with Crisco.
3. Press out pizza dough (recipe here) onto pans and leave in a warm place for 15 minutes.
4. Sprinkle mozarella over the dough
5. Cover the pizza lightly with sauce.
6. Sprinkle parmesan over the top.
7. Drizzle 1 tablespoon of olive oil over the top.
8. Bake in 475 F oven on lowest shelf until crust is brown and crispy.

Ginny's Recipe