| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Italian |
Cheese/eggs, Harned 1994, Herb/spice, Italian, Sauces |
1 |
Batch |
INGREDIENTS
| 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 |
|
|
Cheddar, mozzarella or Parmesan cheese; grated |
INSTRUCTIONS
TOPPING
*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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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