I always feel better when preparing a sauce that has actually been cooked, rather than just "steeped", because I never think that the chopped garlic, or onion, or whatever is germ free enough when only steeped. This is an EXCELLENT recipe to tweak for your own tastes. I cut the oil to 1-1/2 Tbs., onion to 1/2 cup, and the oregano to 1-1/2 Tbs. This way I could add other spices to my liking, such as basil, marjoram, cayenne, dry red pepper flakes, sugar, etc. It made the 4 cups, enough for four 12" pizzas. I froze 3 portions for later use. Don't be shy--EXPERIMENT!!! Mine had the basics of this recipe but it turned out SO differently that I cannot really review it as written.
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I always feel better when preparing a sauce that has actually been cooked, rather than just...