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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Delicious! The heat variant is completely customizable. Use as much or as little black and red pepper as you want. I also always add the salt last, after everything else is mixed in, because the cheese can vary the saltiness quite widely. Some folks like as much as 2 tsp salt, or as little as 1/2 tsp. Make it your own! Ingredients:
2 (6 ounce) cans tomato paste |
1 cup red wine |
1 cup water (or substitute water for all or part of the wine, the point is to have a total of 2 cups liquid eithe) |
2 tablespoons fresh oregano, chopped (or 2 tsp dried) |
garlic, to taste (either fresh, or powdered) |
ground black pepper, to taste |
1/8 teaspoon red pepper flakes |
1 teaspoon salt |
1 tablespoon sugar |
2 tablespoons olive oil |
3/4 cup parmesan cheese, grated |
Directions:
1. Mix all ingredients together, blending well.
2. Simmer until at least heated through, or until reduced, OR as long as you can. I like to start the sauce before my dough, or while frozen dough is thawing.
3. Makes enough for four 12 inch pizzas or two 16 inch pizzas.
4. Freeze any excess (if you have any - I can't keep my spoon out of the pan - ) in small freezer bags, flat on a cookie tray until hard. This makes thawing fast and easy - just plop in some warm water after making sure they're still sealed properly!
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