Recipe: Pizza Sauce for Calzones

Hard to beat with fresh basil and oregano

This recipe make quite a bit of sauce-- enough for three calzones with six cups left over. We froze four cups. They''ll come in handy some busy day down the line. I wish I could get paid for this.

PIZZA SAUCE FOR CALZONES

From The Garlic Lovers' Cookbook: From Gilroy, Garlic Capital of the World, Celestial Arts, Berkeley, California, 1982

1 whole bulb fresh garlic, separated into cloves, peeled and sliced thin crosswise
1/3 C olive oil
29 oz. heavy tomato puree
29 oz. tomatoes, drained, diced
3 Tbsp. fresh basil (1 1/2 Tbsp. dried)
3 Tbsp. fresh oregano (1 1/2 Tbsp. dried)
1/2 tsp. salt
1 tsp. crushed red pepper

Place garlic and olive oil in a kettle large enough to hold all the sauce and heat gently until garlic is sizzling in oil. Do not let garlic brown. Pour tomato puree and tomatoes into kettle, stir in basil, oregano, salt and red pepper, and simmer 15 minutes, stirring often. Allow to cool