Pizza sauce with herbs
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | large | Garlic clove; finely chopped |
| 1 | small | Onion; chopped |
| 28 | ounces | Can crushed tomatoes* |
| ¼ | cup | Dry red or white wine or |
| ¼ | cup | ;Water |
| ½ | teaspoon | Dried marjoram** |
| ½ | teaspoon | Dried oregano** |
| ½ | teaspoon | Dried basil** |
| 4 | Fennel seeds; crushed | |
| 1 | small | Bay leaf |
| Crushed chiles (opt'l.) to taste | ||
| Cheddar, mozzarella or Parmesan cheese; grated | ||
Directions
TOPPING
*Use a commercially canned brand which contains tomato puree.
**Or 1 tsp. fresh herb.
Heat oil in bottom of a medium, heavy saucepan. Saute garlic and onions, stirring just to soften. Do not let color. Add remaining ingredients. Let come to the boil, then reduce heat and simmer gently, uncovered, 10 minutes. Remove bay leaf from sauce before using or freezing.
As pizza sauce, spread on prepared pizza crusts, English muffin halves or pita bread halves and top with your favorite toppings and sprinkle with grated cheddar, mozzarella or Parmesan cheese. Bake at 400 F. until bubbling and cheese has melted, 10 to 15 minutes.
To use this as a tomato sauce for pasta, thin the sauce with stock or wine to desired consistency. Leftover sauce freezes well.
Yield: About 2½ cups.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 45. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.