(Makes enough for 1 pizza)
1 tblsp olive oil
14 oz can of peeled Italian tomatoes
½ sweet onion (or yellow), peeled, large dice
1 green bell pepper, seeded, large dice
½ tsp salt
1 tblsp oregano
2 tsp basil
1 tsp rosemary
¼ tsp thyme
¼ tsp salt
½ tsp red pepper flakes
¼ tsp granulated garlic
Add the olive oil to a sauce pot, put on medium low heat, add the chopped peppers, onions and ¼ tsp salt, saute for 3 minutes.
Bring the heat up to medium and add in the peeled tomatoes, crushing them with your hand if they are the larger peeled tomatoes, if they're very small, they will break doown while your stirring with a spoon. The goal is to cook and break down the pieces of tomato until they are about the same size as your diced vegetables. Now add in your spices.
If they are small after 5 minutes your finished, if they are larger, cook another 5 minutes.
Top your cornmeal crust pizza (after you pre-baked it at 450° F. for 6 minutes) with the rustic sauce and then add slices of whole milk mozzarella cheese (feel free to break up the cheese even more if you feel like it) then add toppings like roasted parsnip, duck sausage slices and roasted garlic! (or your favorites!)