The Secret Recipe Blog

Use this on your next homemade pizza or as a dipping sauce for garlic bread.

1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Combine ingredients in a saucepan over medium heat.  Bring to a boil.  Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.

(5 votes, average: 5.00 out of 5)

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Pick up a loaf of French Bread at your local bakery, or even at Panera.  (Of course, you could bake your own as well.)

1 Loaf of French Bread, cut in half lengthwise
1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
2 large roma tomatoes, sliced
16 oz. mozzarella cheese, sliced
salt and freshly ground pepper, to taste

Preheat, the oven to 475 degrees F.
Lightly toast the bread for about 5 minutes.  Spoon the tomato sauce over the bread.  Top with the basil, then tomato slices, then the cheese.
Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.

Serves 6

(2 votes, average: 4.50 out of 5)

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