Pizza Sauce With Caraway Seeds
photo by Lalaloula
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 226.79 g can tomato sauce (puree)
- 226.79 g can tomato paste
- 1.23 ml ground thyme (or crush leaf well)
- 1.23 ml ground oregano (or crush leaf well)
- 1.23 ml ground rosemary (or crush leaf well)
- 1.23-2.46 ml caraway seed (do not crush)
- 1 garlic clove, crushed (or more)
- 1 bay leaf, broken into small pieces
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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
-
Awesome pizza sauce - I quadrupled the recipe so that I would have lots to freeze for future use. I used it twice this week for 2 different sleep-overs. I used it on the pizzas themselves, and also served extra sauce on the side to dip the pizza crust into. This is very similar to the pizza sauce I normally throw together - now I have actual measurements to go by! Thanks for posting - made for Aussie/NZ Recipe Swap July 2008.
see 1 more reviews
RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
<p> </p>
<p>I love to cook and travel.</p>
<p> </p>
<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
<p> </p>
<p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p>
<p> </p>
<p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p>
<p> </p>
<p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>