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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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This sauce is so healthy because of all the vegetables in it, writes Helen Lipko of Martinsburg, Pennsylvania. I freeze it in 1-cup portions so it's always on hand for quick pizzas. Ingredients:
1-3/4 cups sliced fresh mushrooms |
1 medium onion, chopped |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1 teaspoon olive oil |
1 can (28 ounces) crushed tomatoes |
2 cans (6 ounces each) tomato paste |
1 cup water |
2 tablespoons sugar |
1-1/2 teaspoons dried basil |
1-1/2 teaspoons dried oregano |
1 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
Directions:
1. In a large nonstick saucepan, saute the mushrooms, onion and peppers in oil until tender. Stir in the tomatoes, tomato paste, water, sugar, basil, oregano, garlic powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally.
2. Stir in pepper; cook 5 minutes longer. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months. Yield: 6 cups.
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