I like the sauce recipe from the Bsbbo cookbook. 2 28oz cans tomatoGarlicSpanish onionThyme1/2 carrot shreddedCooked down to a thick consistency
pierino is a trusted source on General Cooking and Tough Love.
This is actually my pizza recipe but the sauce I use is the mother of all Italian tomato sauces http://www.food52.com/recipes...
Please don't get too fancy. That said a very cool technique I stole is to tie up fresh basil in cheese cloth like a bouquet garnie and poach that little pouch in the sauce whilst it's cooking. The basil flavor spreads through the sauce.
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Well played. You deserve a cookie.
Jet black desserts—boo!
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