Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pizza
Amount Measure Ingredient -- Preparation Method
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1 2 lb,3 oz. can whole
Tomatoes, packed in tomato
Puree or juice
2 Fresh basil leaves or 1
Teaspoon dried basil, dried
Oregano or dried marjoram
1 Clove of garlic, crushed
2 tb Tomato paste (optional)
Freshly ground black pepper
Pinch of salt (optional)
1. Pour the contents of the tomato can into a 2
quart, heavy non-aluminum
saucepan and coarsely crush the tomatoes with a
fork or your hands. 2. Add the herbs, garlic, tomato
paste, pepper, and salt. 3. Bring to a bubble over
medium heat, stirring to mix the seasonings. 4. As
soon as the sauce begins to bubble, turn the heat to
low and
maintain the sauce at a gentle simmer.
5. Cook, uncovered, stirring from time to time, for a
minimum of 15
minutes and a maximum of 1 hour.
This sauce will keep for about a week in an airtight
container in the refrigerator. It can also be frozen
for up to 4 months. Variation: For onion sauce, saute
1 small, finely chopped sweet onion
: in 2 tablespoons of olive oil until the
onion is just
: translucent. Follow instructions for basic
sauce.
: For meat flavored sauce, saute the meat of
two Italian sweet
: sausages (removed from their casings and
roughly crumbled)
: in 1 tablespoon of olive oil. Cook the
sausage meat for 1 to
: 2 minutes over medium heat until it is no
longer pink. Follow
: instructions for basic sauce.
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