BC> 15 oz Can tomato sauce
BC> 6 oz Can tomato paste
BC> 2 ts Italian seasoning
8<----- WHACK ----->8
BC> 1/2 ts McCormick Italian Herb
BC> -seasoning grinder
Two shots of pre-canned Dago Dust? I have a recipe adapted from one I
learned from Guiseppe Jannazo (owner of The Track Shack and Onofrio's
Sauces Map of onofrio's sauce www.onofrios.com ). Joe and I quite like
it because it has the chile wake-up call built in and you dont have to
sprinkle crushed red pepper flakes over your pie.
3/4 c Chopped onion
1/2 c Chopped bell pepper
2 cl Garlic; minced
1 tb Olive oil
14 1/2 oz Can diced tomatoes
8 oz Can tomato sauce *
1 Turkish bay leaf
1 tb Snipped fresh basil
+=OR=+
1 ts Dried basil; crushed
1 tb Snipped fresh oregano
+=OR=+
1 ts Dried oregano; crushed
1 ts Fennel seed; crushed
1/2 ts Sugar (opt)
1/2 ts Red (cayenne) pepper
1/2 ts Chilli spice mix
* For a really zippy sauce use El Pato tomato sauce,
available in the Latino aisle of many markets.
Cook onion garlic and bell pepper in oil. Stir in
remaining ingredients. Bring to boiling. Reduce heat;
simmer, uncovered, for 35 to 40 minutes or to desired
consistency, stirring occasionally. Discard bay leaf.
Makes 2 1/2 cups
Uncle Dirty Dave's Kitchen
MMMMM
... "I usually take a two hour nap from one to four." -- Yogi Berra
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
