Ingredients:
2 (400 g) cans tomatoes with juice
2 cloves garlic
100 ml wine (optional)
1 tablespoon dried basil (optional)
salt and pepper
Directions:
Puree tomatoes and garlic together (I use a hand blender).
Heat puree and wine in medium saucepan until gently boiling.
Cook for 20 minutes (for pasta sauce) to 30 minutes (pizza topping) over medium heat or until desired consistency is reached.
Stir in basil and seasonings.
Servings: 2-4
Time preparation: 3 min.
Time total: 28 min.