Use your hands or a potato masher to squish the tomatoes into smaller chunks
Add remaining ingredients and cook on medium-high heat, stirring often for 15 minutes
******************************
PIZZA
If asparagus spears are thick, slice lengthwise into two pieces
Place asparagus in a shallow pan, drizzle with garlic EVOO and a pinch of salt and toss to coat
cut tomato into ⅛ inch thick slices and lightly salt on both sides
slice red onion thinly using a mandolin
cut mozzarella into ¼ inch thick slices
toast the pine nuts in a dry skillet over medium heat (see notes)
Spread about ½ cup of pizza sauce onto pizza crust
Add mozzarella, then sliced tomato, onion and asparagus
Cook 12 to 15 minutes at 425F
Remove from oven and sprinkle with toasted pine nuts
Notes
Place the pine nuts in a dry, non-stick skillet and cook over medium heat. Stir or toss the nuts constantly in the pan. Within 3 to 5 minutes, the pine nuts will turn golden brown in spots and will begin to glisten as oils are released. Salt the pine nuts at this point, toss and move to a plate to cool. Be careful, toasted pine nuts are very hot right out of the pan!
Recipe by The Root Family Review at https://www.rootfamilyreview.com/asparagus-onion-and-toasted-pine-nut-pizza/