For 2 x 25cm (10in) pizzas
2x 400g cans plum tomatoes
Salt and freshly groud black pepper
1tablespoon mixed dried herbs
2 garlic cloves, crushed
1. Tip the canned tomatoes into a small, heave-based saucepan. Season well with salt and pepper.
2. Stir in the sugar, dried herbs (try oregano, rosemary and thyme) and the garlic. Mix well and bring to the boil.
3. Reduce the heat to barely a simmer, cover the pan and cook over gentle heat for 30 minutes. Take off the lid and simmer for another 15 minutes until really thick. Rub through a sieve if you like.
Source: Best Food Fast, Book 11 - Perfect Pizza & Bread ~ Pg 15
Note: I use a food processor to get it fine