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Pizza Sauce

olive oil
4 cloves garlic, chopped or pressed
1 small onion, chopped fine
1 rounded tsp fennel seed
tomato product (your choice, canned or fresh)
herbs and pepper and salt
red wine

Get the garlic, onion and fennel in the olive oil. Saute over a
medium heat until the onions are nearly clear. Add your chosen form
of tomato, and then herbs, pepper and salt to taste (I use mostly
Basil, but this is such a subjective concept that there's no point
in laying down formula). Raise the heat to high and cook the sauce
enough to settle the ingredients and get a feel for the sauce's
wetness. Add enough red wine to get it as thin as you like it for
pizza. Cook the alcohol out, and then it's ready to use, either
hot out of the pan or cool (it keeps well in the freezer).

If you don't have wine handy, water, beer, stock, or even milk
works fine. I recently substituted a little bit of vinaigrette and
then a little milk for the wine, and my wife preferred it - so you
never know ;)

This makes enough sauce for a 15-17 inch pizza, or two 12-inch


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