1 2 lb,3 oz. can whole
1 tomatoes, packed in tomato
1 puree or juice
2 fresh basil leaves or 1
1 teaspoon dried basil, dried
1 oregano or dried marjoram
1 clove of garlic, crushed
2 tbsp tomato paste (optional)
1 freshly ground black pepper
1 pinch of salt (optional)
Directions
1. Pour the contents of the tomato can into a 2 quart, heavy
non-aluminum
saucepan and coarsely crush the tomatoes with a fork or your
hands. 2. Add the herbs, garlic, tomato paste, pepper, and salt. 3.
Bring to a bubble over medium heat, stirring to mix the seasonings.
4. As soon as the sauce begins to bubble, turn the heat to low and
maintain the sauce at a gentle simmer. 5. Cook, uncovered,
stirring from time to time, for a minimum of 15
minutes and a maximum of 1 hour. This sauce will keep for about a
week in an airtight container in the refrigerator. It can also be
frozen for up to 4 months. Variation: For onion sauce, saute 1 small,
finely chopped sweet onion
: in 2 tablespoons of olive oil until the onion is just
: translucent. Follow instructions for basic sauce.
: For meat flavored sauce, saute the meat of two Italian
sweet
: sausages (removed from their casings and roughly crumbled)
: in 1 tablespoon of olive oil. Cook the sausage meat for 1
to
: 2 minutes over medium heat until it is no longer pink.
Follow
: instructions for basic sauce. ~--
Servings: 1 servings
Basic Pizza Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Pizza; Sauce
The History of Recipes
Written recipes as a concept can be observed far back into the far past, in fact as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, old cookbooks were just very simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Much later, in Roman times a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into appetizers, entrees and dessert, a style of dining still practiced today. He also informs us how the ancient Romans used many different aromatic flavours, including a few you will know like thyme, fennel and dill. Over the next few hundred years, the wealthy families of the West strove to serve the most exotic banquets, and as a result the best chefs and their recipe collections were at a premium. Nevertheless, it was during the 1800s that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books were starting to become popular mostly due to increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Basic Pizza Sauce recipe.
