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.