3 large Yellow Onions (minced) 3 cloves of Garlic (Lasan) (minced) 2 quarts of (canned) or fresh Italian Tomatoes 1 (16 oz.) can of Tomato Puree 1 tsp. of Whole Oregano 1 tsp. of Whole Basil 1 tsp. of Salt 1/4 tsp. of Black Peppers 3 tbsp. of Butter 3 tbsp. of Olive Oil (Zetoon Ka Tail) 1) In a Dutch oven or large skillet, melt the butter with the olive oil and slowly but completely sauté the garlic and onion. Add the tomatoes, salt, black pepper, oregano, basil and puree. Bring to a boil, then simmer covered for two hours. Stir occasionally, crushing the tomatoes with a potato masher. Continue to mash, stir, and simmer partially covered until the sauce reaches the consistency of a rich soup. (If you find you have too many or too large tomato seeds left in the sauce, you may run the sauce through a sieve, (strainer). Set the sauce aside to cool or refrigerate before applying it to your pizza dough.)

Degree Of Difficulty: Easy Recipe Category: Sauces Recipe Ethnic Group: Italian

Glossary