SUBMITTED BY: Dawn Parkison
HERBED PIZZA SAUCE
again this is from my Better Homes and Gardens, Cooking for Today, Pizza book
3/4 cup chopped onion
2 cloves garlic, minced ( I buy minced garlic in bulk, so1 heaping TBLSP. outta do it)
1 TBLSP olive oil, margarine, or butter
1 14 1/2-ounce can tomatoes, cut up ( I just buy diced tomatoes)
1 8-ounce can tomatoe sauce (if I don’t have sauce I use crushed or pureed tomatoes, with a bit of water added)
1 bay leaf (I do not use bay leaf becasue I might forget to remove it)
1 TBLSP snipped fresh basil, crushed
1 TBLSP snipped fresh oregano, crushed
1 tsp fennel seed, crushed (optional)
1/2 tsp sugar (or more if you prefer sweet sauce)
1/4 tsp black pepper
Cook onion, garlic and oil together. Stir in remaining ingredients. Bring to boil. Reduce heat to simmer, uncovered for 35 to 40 minutes stirring occasionaly. Discard bay leaf. Makes 1 3/4 cups app. (enough for 2 pizzas or 6 servings)
I make sauce in bulk, so that is what I use typically on our pizzas, I’ll be posting that recipie soon,( look for Dawn’s bulk tomato sauce). I posted this recipie because it’s from same book the pizza dough recipies were from and if you’re really wanting authentic italian meal you can start this sauce first then start making dough as sauce simmers. and have time to chop up fresh toppings so by time dough and sauce are done you’re ready to throw it all in oven and have a meal that took you 40-55 minutes all together! Get family involved, let them help stir or knead dough add toppings to pizza etc.
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