Creole pizza sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| ½ | cup | Onion -- finely chop |
| ½ | cup | Celery -- finely chop |
| ½ | cup | Green or red bell pepper -- |
| Finely chop | ||
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Basil |
| 1 | Bay leaf | |
| Salt and pepper -- to taste | ||
| ½ | teaspoon | Cayenne |
| 14 | ounces | Can whole tomatoes |
| 3 | ounces | Tomato paste |
| Tabasco sauce -- to taste | ||
| Grated rind and juice from | ||
| ½ | Lemon | |
| 2 | tablespoons | Parsley fresh -- chopped |
Directions
Heat the olive oil in a medium saucepan and saute the onions, celery, and red or green bell pepper over medium heat until soft. Crumble in the spices, stirring for another minute. Add the tomatoes, tomato paste, lemon juice and rind, cover and simmer on low for about 30 minutes. After 30 minutes, check the seasoning and add the hot sauce, to taste. Stir in the fresh parsley. Variations: This makes an extremely thick sauce. I had to add about ½ cup water to the sauce.
Yields approximately 3¼ cups of sauce. Great with shrimp used as the topping for the pizza, esp. if the shrimp is boiled in crab boil, and lightly sprinkled with Creole seasoning. I add the shrimp the last 3-4 minutes to the top of the pizza. Source:Pizza Pizzaz, by Richard Erikson
Recipe By : Rhonda Guilbeaux