Prep 5 mins
Cook 10 mins
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.