New York Style (Quick) Pizza Sauce

I found this recipe in the August 2011 issue of Yoga Journal. I tried it as one of my 12 new recipes for 2011 when I received fresh basil from my friend, Cathy's, herb garden. This recipe works up quick and is very flexible as my first time making this I used tomatoes and garlic I purchased from a local farmer's market.

Thank you to Diane Morgan and Tony Gemignani as this recipe comes from their book Pizza: More Than 60 Recipes for Delicious Homemade Pizza
New York-Style Pizza Sauce

Makes about 2 ½ cups

Make your own simple tomato sauce for pizza; this one takes less than 10 minutes to come together.

1 can (14.5 ounces) diced tomatoes in juice
1 can (6 ounces) tomato paste
1 ½ tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil leaves
    or 2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 ½ teaspoons sugar
½ teaspoon minced garlic
¾ teaspoon table salt
    or 1 ½ teaspoons kosher salt

In a medium bowl, combine the diced tomatoes (including the juice from the can), the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt, if desired. Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days or freeze for up to 2 months.

Bring to room temperature before using.

(Reprinted from Pizza, by Diane Morgan and Tony Gemignani (Chronicle Books, 2005) in the August 2011 issue of Yoga Journal.)
Julie's notes/variation:
– Two large tomatoes or 3 small to medium tomatoes chopped can be substituted for the canned diced tomatoes.– One medium garlic clove, finely diced, can be substituted for minced garlic.