Tomato Sauce and Pizza Margherita

Smitten Kitchen recently posted a fresh tomato sauce recipe. I was inspired by its delicious simplicity. Of course, being a lazy sort, I tried her recipe with a can of plum tomatoes and it was good enough for us. She had an even simpler option for playing around as 'little as possible'. And here is my take on it:


1 28oz can of diced tomatoes
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp onion powder
1/2 tsp garlic powder
a splash of olive oil


I simmered all the ingredients for about 30 minutes and used a potato masher to break the tomatoes up as they cooked (as recommended by Smitten). I added 1/2 cup of water at half time as it seemed to need it.

I had some pre-made thin pizza crust from the grocery store. So I smothered it with some of my sauce, added thin slices of low-fat havarti cheese (about 1/2 cup), sprinkled some dried basil on top and baked for at 425F for about 5 minutes. I have a hot oven, some people may need to bake at 450F. That would be Pizza Margherita, my favourite!


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