Difference between revisions of "No-Cook Tomato"
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| Line 1: | Line 1: | ||
Ingredients: | Ingredients: | ||
| − | One (1) 28 oz. can crushed tomatoes (Progresso) | + | *One (1) 28 oz. can crushed tomatoes (Progresso) |
| − | Three (3) oz. tomato paste (1/2 of 6 oz. can) (Contadina) | + | *Three (3) oz. tomato paste (1/2 of 6 oz. can) (Contadina) |
| − | One (1) tsp. salt | + | *One (1) tsp. salt |
| − | Two (2) tsp. dried oregano | + | *Two (2) tsp. dried oregano |
| − | One (1) tsp. garlic powder | + | *One (1) tsp. garlic powder |
| − | One 1/2 tsp. black peppercorn, crushed | + | *One 1/2 tsp. black peppercorn, crushed |
| − | One (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. | ||
Latest revision as of 09:57, 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.