Yield: 1 Servings
|1 can||(6-oz) tomato paste|
|1 can||(8-oz) tomato sauce|
|1 pinch||(Generous) sugar; or more (up to)|
|1 dash||Garlic powder|
From: Julie Sterchi <sterchi@...> Date: Mon, 29 Jul 1996 15:06:34 -0700 Combine ingredients.
This makes a nice thick sauce that will cover 2 or 3 pizzas, depending on the size and how saucy you like your pizza (you can freeze extra for next time, if needed). Because my family consists of young children and a husband who has to watch the spices, I don't add any further seasonings and just use this at room temp (or cold) as my sauce. If you want the herb flavoring, add approx: ¼ tsp. dried oregano, ¼ tsp. dried basil, Onion to taste.
Let the sauce, herbs, and onion simmer for at least 20 minutes and use as you would canned sauce.
Note: I bake my crust dough 7-8 minutes before I add sauce or toppings.
Then I spread on the sauce and add the toppings and bake for the rest of the time listed in the recipe. This allows the crust to get brown before the cheese burns. And you can use less cheese this way---you just don't need as much for some reason. In other cooking, I add any cheese that is a topping (casseroles, etc.) in the last 5 minutes no matter what the recipe says. Otherwise, when someone tries to get a spoonful, they often tear off the whole top of the dish because the cheese is cemented together.
EAT-L Digest 29 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .