Recipe by Tracy Ann
"Easy, no-cook, pizzeria-style sauce."
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1 (6 ounce) can
extra-virgin olive oil
1 1/2 teaspoons
1 1/2 teaspoons
red pepper flakes
This makes enough sauce for 2-3 14" pizzas. Put the mixed sauce in a covered plastic container and use what you need, then refrigerate the rest for up to 2 weeks. Use as much or as little as you like under your toppings depending on your personal taste. Cindy in Pensacola said it had too much garlic, but she added twice as much as the recipe says. All opinions are appreciated, but please be fair and give a rating based on the "actual" recipe. Thank you to all who try my recipe. There are so many it can be hard to choose.
This had WAY too much garlic for us. I should have known when I was adding it but my hubby couldn't even eat it, and I ate 2 pieces only.. I'd make it again only using 1 tsp of garlic, not 2 tblsp.
Very good and easy. I made with rosey cheeks whole wheat pizza crust and it was wonderful. Def a keeper. Recipe makes enough for 3 pizzas.
Just what I was looking for - a flavorful marinara with just tomato paste as a base! This recipe is definitely on the spicy side, which I love! We used this for a dipping sauce but I can't wait to try it on homemade pizza, it will be perfect!!!! Great recipe!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Tracy Ann's Favorite Pizza Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 33
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