8 oz can tomato sauce
6 oz can tomato paste
1 tbsp olive oil
2 tbsp water
1 large clove garlic, pressed
1 tbsp oregano
1/2 tsp salt
1/2 tsp sugar
1/8 tsp crushed dried hot red
1 chili peppers
Directions
Place all ingredients in a covered saucepan over lowest heat,
stirring now and then, cook for 20 minutes. Use on pizza dough,
French bread, or English muffins, top with shredded mozzarella cheese
and other favorite toppings. I usually prepare a double recipe when I
make pizza and save the left over sauce for French bread or muffins
the same week. Keep sauce refrigerated.
Posted by Michael Prothro, Mike's Resort BBS Fayetteville, AR on
Kook-Net Recipe network
Servings: 2 servings
Marty's 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 meal recipes way back into distant history, in fact as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these old recipes were just very simple pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move on, we have a couple of interesting books which date from the fourteenth century - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is popular today, but instead accounts of the types of food prepared for the nobility of the time. During the next few centuries, the rich families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes of the day. By the advent of the 20th century, cooking publications are in great demand, mostly due to more people being able to read, people having increased spare time and a general increase in wealth. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Marty's Pizza Sauce recipe.
