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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 21 |
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Beth Dauenhauer of Pueblo, Colorado writes, Besides using this as a pizza sauce, I also use it as an all-purpose pasta sauce. I freeze it in small portions and defrost as needed. Ingredients:
1 small green pepper, chopped |
1/3 cup chopped onion |
1/4 cup finely chopped carrot |
2 garlic cloves, minced |
1-1/2 teaspoons olive oil |
1 can (28 ounces) whole tomatoes, undrained |
1 can (15 ounces) tomato sauce |
3/4 cup brewed coffee |
1/3 cup tomato paste |
1-1/2 teaspoons worcestershire sauce |
3/4 teaspoon paprika |
1/4 teaspoon salt |
1/8 teaspoon each dried basil, marjoram, oregano and thyme |
1/8 teaspoon fennel seed, crushed |
1/8 teaspoon pepper |
Directions:
1. In a large nonstick saucepan, saute the green pepper, onion, carrot and garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally.
2. Cool slightly. In a food processor, process sauce in batches until blended. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months. Yield: 4 cups.
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