The recipe yield is:
*Use a commercially canned brand which contains tomato puree. **Or 1 tsp. fresh herb. Heat oil in bottom of a medium, heavy saucepan. Saute garlic and onions, stirring just to soften. Do not let color. Add remaining ingredients. Let come to the boil, then reduce heat and simmer gently, uncovered, 10 minutes. Remove bay leaf from sauce before using or freezing. As pizza sauce, spread on prepared pizza crusts, English muffin halves or pita bread halves and top with your favorite toppings and sprinkle with grated cheddar, mozzarella or Parmesan cheese. Bake at 400 F. until bubbling and cheese has melted, 10 to 15 minutes. To use this as a tomato sauce for pasta, thin the sauce with stock or wine to desired consistency. Leftover sauce freezes well. Yield: About 2 1/2 cups. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 45. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
Cheese/Eggs; Harned 1994; Herb/Spice; Italian; Sauces