Ingredients
-
2 tablespoons olive oil
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1 (28 ounce) can tomato puree
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/4 teaspoon dried parsley
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1/4 teaspoon salt
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3 cloves fresh minced garlic
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1 1/2 tablespoons honey
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2 tablespoons brown sugar
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fresh ground pepper, to taste
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1/2 tablespoon minced carrot
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1 teaspoon dried onion, minced or chopped
Instructions
- 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.