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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 lrg Garlic clove, finely minced
- 1 sm Onion, minced
- 28 ounce Can crushed tomatoes*
- 1/4 c. Dry red or possibly white wine or possibly
- 1/4 c. ,Water
- 1/2 tsp Dry marjoram**
- 1/2 tsp Dry oregano**
- 1/2 tsp Dry basil**
- 4 x Fennel seeds, crushed
- 1 sm Bay leaf
- Â Â Crushed chiles (opt'l.) to taste
- Â Â Cheddar, mozzarella or possibly Parmesan cheese, grated
Direcciones
- *Use a commercially canned brand that contains tomato puree.
- **Or possibly 1 teaspoon fresh herb.
- Heat oil in bottom of a medium, heavy saucepan. Saute/fry garlic and onions, stirring just to soften. Don't let color. Add in remaining ingredients. Let come to the boil, then reduce heat and simmer gently, uncovered, 10 min. Remove bay leaf from sauce before using or possibly freezing.
- As pizza sauce, spread on prepared pizza crusts, English muffin halves or possibly pita bread halves and top with your favorite toppings and sprinkle with grated cheddar, mozzarella or possibly Parmesan cheese. Bake at 400 F. till bubbling and cheese has melted, 10 to 15 min.
- To use this as a tomato sauce for pasta, thin the sauce with stock or possibly wine to desired consistency. Leftover sauce freezes well.
- Yield: About 2 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1025g | |
| Calories 622 | |
| Calories from Fat 280 | 45% |
| Total Fat 31.9g | 40% |
| Saturated Fat 11.96g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 1451mg | 60% |
| Potassium 2602mg | 74% |
| Total Carbs 70.74g | 19% |
| Dietary Fiber 18.2g | 61% |
| Sugars 3.14g | 2% |
| Protein 27.93g | 45% |
