My friend, Dan, gave me this recipe more than 30 years ago. It is delicious and so easy to make, and it freezes really well. The caraway seeds are the secret. When I make this sauce, I usually double it. This way, I can use about one-quarter of the mixture on the pizzas for that night. Then I freeze the rest—in three separate containers—for later use. A quarter of the mixture will cover about two large pizzas, but it depends on your preferences.
- 1 (8 ounce) can tomato sauce (puree)
- 1 (8 ounce) can tomato paste
- 1⁄4 teaspoon ground thyme (or crush leaf well)
- 1⁄4 teaspoon ground oregano (or crush leaf well)
- 1⁄4 teaspoon ground rosemary (or crush leaf well)
- 1⁄4-1⁄2 teaspoon caraway seed (do not crush)
- 1 garlic clove, crushed (or more)
- 1 bay leaf, broken into small pieces
- Combine all ingredients in a saucepan.
- Bring to a boil and simmer for 10-15 minutes. Stir occasionally.
- Cool slightly before using.
- Cool completely before freezing.
The caraway seeds give this a real POP of flavour. For me it is an unusual combination but it certainly works. I put the sauce on a bought pizza base and added mushrooms and sundried tomatoes.
Very yummy and so quick to make. I made this as written recipe, Hubby was working away and Little Miss (DD) and I wanted a quick yet yummy dinner. This was a perfect start. We topped our pizza with red onions, diced roast chicken, pineapple, mushrooms, cheese and fresh parsley. The sauce was wonderful, not to overpowering but a perfect balance with the rest of the pizza. Thank you Peggy Leggy for posting Dan's recipe
Wow, what a great sauce! So easy to make and such a yummy flavour! Loved the addition of the seeds and also the thick texture.
THANK YOU SO MUCH for sharing this lovely recipe with us, Peggy!
Made and reviewed for Aussie/NZ Recipe Swap #50, March 2011.