|
| One 28-ounce can | crushed tomatoes | |
| 1/4 teaspoon | freshly ground black pepper | |
| 1 teaspoon |  |
dried basil or 2 tablespoons minced fresh basil (optional) |
| 1 teaspoon | dried oregano or 1 tablespoon minced fresh oregano (optional) | |
| 1 tablespoon | granulated garlic powder, or 5 cloves fresh garlic, minced or pressed | |
| 2 tablespoons | red wine vinegar or freshly squeezed lemon juice, or a combination | |
| 1 teaspoon | salt, or to taste |
In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste. Store in a tightly covered container in the refrigerator for up to 1 week.