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.

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