* 1 medium onion, finely chopped
* 2 tablespoons olive oil
* 500 grams can whole/chopped Italian plum tomatoes
* 2 teaspoons concentrated tomato puree
* 1 tablespoon white wine vinegar
* 3 teaspoons sugar

Directions:

In a large saucepan, gently saute the onion in the oil until transparent. Add the tomatoes and bring to the boil. Once simmering, add the tomato puree, the vinegar and sugar. Simmer for a full hour, using a wooden spoon to break up any tomato pieces. If the sauce still has pieces of tomato, pass through a sieve before bottling and storing in the refrigerator for up to two weeks. Spread thinly on pizza, use over pasta with a grated, strong, hard cheese, or use as a base for more complex meat sauces for pasta.

***Pizza Dough***

* 3/4 tablespoon yeast
* 1 1/2 cup water
* 1 1/2 teaspoon salt
* 3 tablespoons oil
* 4 cups flour

***Pizza Sauce***

* 6 ounces can tomato paste
* 1/2 cup wine or water
* 1 teaspoon oregano
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 tablespoon vegetable oil or olive oil
* 1 1/2 tablespoon parmesan cheese

Directions:

Dissolve yeast in water (You can add a pinch of sugar). Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour). Punch down and let rise again until double.

Punch down and divide. Pan out on pizza pans. Top with pizza sauce & toppings. Bake at 400 for 20-25 minutes.

Pizza Sauce: Mix all ingredients together, blending well (You can also add a few sprinkles of garlic powder if you want).

Top with meats, cheese and other toppings.