This sauce tastes awesome while cooking -- here's to hoping it tastes just as good, if not better, complemented by pizza toppings for a birthday supper I'm having with my lover on Wednesday.
I esp. appreciate how easy simple this recipe keeps it -- all ingredients are easily found, most of them in my fridge or spice rack.
Instead of celery salt, I used celery seed (since I buying herbs, salt and salted herbs is redundant).
I also used a can of mushrooms instead of fresh, since that was what I had.
The tomato sauce was from sauced I stewed down from rescued tomatoes at home.
In the quantities stated for pepper and sugar, the sauce is spicier than it is sweet. I don't like my savory foods to be sweet 9/10, and I would still cut the pepper down to 1/4 cup and maybe up the sugar to 2/3 cup.
The recipe is also bigger than it might originally seem if you don't note that the broth accounts for more of the volume than the tomatoe sauce -- different than typical pizza sauce. My guess is this made around 24 cups of sauce. Easily enough for a year of casual home pizza-ing.
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This sauce tastes awesome while cooking -- here's to hoping it tastes just as good, if not...