1 tb Olive oil
1 lg Garlic clove; finely chopped
1 sm Onion; chopped
28 oz Can crushed tomatoes*
1/4 c Dry red or white wine or
1/4 c ;Water
1/2 ts Dried marjoram**
1/2 ts Dried oregano**
1/2 ts Dried basil**
4 Fennel seeds; crushed
1 sm Bay leaf
Crushed chiles (opt'l.)
-- to taste
MMMMM--------------------------TOPPING-------------------------------
Cheddar, mozzarella or
-Parmesan cheese; grated
*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 2 1/2 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.
