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
It is possible to track the history of written recipes way back into the far past, certainly as far back into recorded history as the early Egyptians, and possibly even further. In practice though, in the main part, these old cook books were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a very modern way of dining. Additionally, he tells us how the cooks of his times used many different spices, including a few you will know like thyme, rue and parsley. For the decades that followed, the upper-class families of Europe competed to serve the most exotic banquets, and because of this cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. The arrival of television brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Basic Pizza Sauce recipe.
