| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Pizza, Sauces, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(28 Oz) crushed plum tomatoes |
| 2 |
ts |
Tomato paste |
| 2 |
|
Cloves garlic; crushed |
| 1 |
sm |
Or 1/2 med. onion; chopped |
| 1 |
ts |
Fresh basil; (or 1 tsp. dried) |
| 1/4 |
ts |
Salt; Black Pepper, Sugar, Dried Oregano, And Red Pepper |
INSTRUCTIONS
Mix together. Sometimes I sauté the garlic and onions in a little olive oil
first. It depends upon what else I'm putting on the pizza.I sauté them if
the toppings are more mild, and I don't if the toppings are more
aggressive. Basically, whatever you like. Just as an extra, my favorite
topping combination is spinach, with red bell peppers, fresh mushrooms, and
feta cheese. The contrast in color is also beautiful. Laura
NOTES : I use it for both thick and thin pizza. You can make it extra
thick by adding more tomato paste. Also, I only use the really good tomato
paste that you buy in a tube. The tube paste also saves much better, and I
can definitely taste the difference
Recipe by: Laura
Posted to MC-Recipe Digest V1 #931 by Mitch <mmitch-fay@worldnet.att.net>
on Nov 29, 1997
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