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Crushed Tomato Sauce

Yield: Makes 3-1/2 cups.


  • 1 14.5 ounce can crushed tomatoes with or without basil, undrained
  • 1 clove of garlic, minced
  • Sea salt and freshly ground black pepper to taste


  • Pour the crushed tomatoes into a small nonreactive metal or glass bowl. Add the garlic and season with salt and pepper. Drain the excess liquid from the tomatoes and discard.

    Note: If you cannot find crushed tomatoes, pour a can of stewed plum tomatoes into a food mill, blender, or a food processor and puree.


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