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Ingredients
- 1 can (28 ounces) tomato puree
- 1 3/4 cups water
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 2 tablespoons granulated garlic powder, or 10 cloves fresh garlic, minced or pressed and lightly sauteed in olive oil
- 1/4 cup red wine vinegar or freshly squeezed lemon juice, or a combination
- 1 1/2 teaspoons salt, or to taste
Details
Servings 6
Preparation
Step 1
In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste. Store in a tightly covered container in the refrigerator for up to 1 week.
Read more: http://www.seattlepi.com/lifestyle/food/article/On-Food-In-praise-of-the-perfect-pizza-1146727.php#ixzz1VZoPXCXV
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