1/4 tsp salt
This time I cooked up a link of Italian sausage I had left over from Italian sausage soup and threw that int he sauce. It just gave it a little extra sumpin sumpin.
Since I was making a double batch of personal sized pizza I decided to try a recipe I found in this months Cooking Light magazine. Oh how I love that magazine....*SIGH* Anyway....I loved the simplicity of it. You saute the garlic in the olive oil and add the crushed tomatoes to the mix with salt and oregano. Now I veered a little from the recipe. I read it wrong and instead of putting in 28 oz of Marzano tomatoes I used 14 oz of a store brand tomato with oregano and basil already added. I couldn't have been more pleased with the result. It was fantastic! I have been on a crusade at my house to get rid of as much of the extra sugars, preservatives, and processed foods as I can. I've found that the big brands have added high fructose corn syrup to many of their varieties. If I want sugar I'll add it myself thank you! This sauce was divine coupled with a little mozzarella and basil for a margherita pizza.