Ethnicity:Italian Food Type:Sauces Preparation Time:n/a Servings:n/a Author: Steve Tyminski EmailIngredients:
1/4 cup extra virgin olive oil
1-1/2 cups bell peppers, red and/or green, chopped very fine
1-1/2 cups chopped onion, chopped fine
2 cloves garlic, minced
1 can (28 oz.) tomato puree, (I like Progresso)
3 tablespoons grated Parmesan cheese
1 tablespoons dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon fennel seed, crushed
Salt and pepper, to taste
Red chile, dried and crushed, to taste (optional)
Heat olive oil in a sauce pan over low heat.
Add bell pepper, onion and garlic; sauté until tender-crisp.
Add tomato puree, grated cheese, basil, oregano, parsley and fennel.
Season with salt, pepper, and crushed red chiles.
Simmer on lowest heat for 15 to 20 minutes.
Allow to cool a bit and apply freely to pizza dough before adding toppings, store any unused sauce in refrigerator for up to 1 week.
Makes about 5 cups sauce.
This quality sauce is rich with tangy tomato flavor and lends itself well to both vegetable and meat pizza toppings. This quality sauce is easy to make and will please the most discriminate pizza aficionado.