Monday, November 14, 2005

Pizza Sauce

Makes 10 cups

10 cups tomato juice
4 large bay leaves
1 large onion, diced
1/2 cup vegetable oil
1/4 teaspoon red pepper
1/2 teaspoon black pepper
4 tablespoons salt
2 teaspoon oregano
4 teaspoons sugar
1 1/2 teaspoons garlic powder
1/4 cup clear jel (see hint)

In a large sauce pan, combine the tomato juice, bay leaves and onion and cook over low heat for 20 minutes in the oil, peppers, salt, oregano, sugar and garlic powder and bring to a boil over medium head. Add the Clear jel and stir. The sauce will change from a thin runny consistency to a thicker souper consistency and will be a pretty red. Return the sauce just to a boil over medium high heat. As soon as the sauce begins to boil. Remove it from the heat.

You might be able to buy clear jel at a grocery store near you but I have never found any here so I order it through Kitchen Krafts or Sweet Celebrations. You can use it to thiken a lot of dishes.

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