Ingredients:
2 tablespoons olive oil
1 (28 ounce) cans tomato puree
1 teaspoon dried onions, minced or chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon salt
3 cloves fresh minced garlic
1/2 tablespoon minced carrots
1 1/2 tablespoons honey
2 tablespoons brown sugar
fresh ground pepper, to taste
Directions:
In a large pot, heat oil over medium heat.
Add the Tomato Puree; watch out for splatterage!
Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.
Tips:.
Freeze leftover sauce until ready to use; When using on pizza dough, thaw to room temperature; Thaws nicely in the microwave.
Don’t use too much pepper.
You can mince a baby carrot in the garlic press after microwaving it for 5-10 seconds- just cut it in half before putting it through the press- and that equals about 1/2 Tablespoon.
Either Light or Dark Brown Sugar is fine, but the dark brown sugar makes the sauce DEEP red- almost maroon.
If you want the sauce even sweeter, just add more Honey next time.
Servings: Serve
Time preparation: 5 min.
Time total: 30 min.