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This is a good light base sauce for pizza because it is just the right thickness, and its flavorings will not overwhelm other toppings.
Yield: 3 cups (enough for two 12-inch pizzas)
INGREDIENTS
- 1 can (28 ounces) Italian-style tomato puree
- 1 large clove garlic, minced
- 1 teaspoon dried oregano or marjoram
- 4 fresh basil leaves or 1 teaspoon dried
- 1 bay leaf
- Freshly ground black pepper, to taste
Directions
Place all the ingredients in a 3-quart saucepan. Cover and bring to a boil. Uncover, lower the heat, and simmer, stirring occasionally, 30 minutes.
Notes
This sauce may be made ahead and frozen.
© 1989 Julee Rosso and Sheila Lukins
Editor's Note
Nutritional information is based on 6 servings.
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
51kcal (3%)
27mg (3%)
14mg (24%)
35mcg RAE (1%)
578mg
31mg
2g
6g
3g
12g
0mg (0%)
37mg (2%)
0g (0%)
0g (0%)
2mg (13%)
FROM THE KITCHEN OF...
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