Difference between revisions of "No-Cook Tomato"
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| Line 1: | Line 1: | ||
Ingredients: | Ingredients: | ||
| − | 1 28 oz. can crushed tomatoes (Progresso) | + | One (1) 28 oz. can crushed tomatoes (Progresso) |
| − | 3 oz. tomato paste (1/2 of 6 oz. can) (Contadina) | + | Three (3) oz. tomato paste (1/2 of 6 oz. can) (Contadina) |
| − | 1 tsp. salt | + | One (1) tsp. salt |
| − | 2 tsp. dried oregano | + | Two (2) tsp. dried oregano |
| − | 1 tsp. garlic powder | + | One (1) tsp. garlic powder |
| − | 1/2 tsp. black peppercorn, crushed | + | One 1/2 tsp. black peppercorn, crushed |
| − | 1 Tbsp. grated parmesan cheese | + | One (1) Tbsp. grated parmesan cheese |
Preparation: | Preparation: | ||
Mix ingredients in a bowl, cover with plastic wrap, and refrigerate overnight. Use about 1/2 cup to sauce a 13" crust. This recipe makes enough sauce for 6 to 7 13" pizzas. | Mix ingredients in a bowl, cover with plastic wrap, and refrigerate overnight. Use about 1/2 cup to sauce a 13" crust. This recipe makes enough sauce for 6 to 7 13" pizzas. | ||
Revision as of 09:56, 7 March 2006
Ingredients:
One (1) 28 oz. can crushed tomatoes (Progresso) Three (3) oz. tomato paste (1/2 of 6 oz. can) (Contadina) One (1) tsp. salt Two (2) tsp. dried oregano One (1) tsp. garlic powder One 1/2 tsp. black peppercorn, crushed One (1) Tbsp. grated parmesan cheese
Preparation: Mix ingredients in a bowl, cover with plastic wrap, and refrigerate overnight. Use about 1/2 cup to sauce a 13" crust. This recipe makes enough sauce for 6 to 7 13" pizzas.