The finished pie. Toppings were: homemade tomato sauce, vegan (Dayia brand) mozzarella cheese, green and red bell peppers, onion, black olives, mushrooms, and pineapple.The tomato sauce recipe:1 can diced tomatoes, undrained
1 can stewed tomatoes, undrainded
3 tablespoons of olive oil
1 tablespoon garlic powder
2 teaspoons dried oregano
1 1/2 teaspoons sugar
1 1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried sage1: Put all ingredients into a small pot, and mix.
2: Heat to boiling and then reduce heat to low. Let simmer partially covered for 30 minutes, or until slightly thickened.
3: Remove from heat and let cool for 15 minutes.
4: Put sauce into blender/food processor on a "puree" setting for 3-4 minutes.
5: Use immediately or freeze for future.
1 can stewed tomatoes, undrainded
3 tablespoons of olive oil
1 tablespoon garlic powder
2 teaspoons dried oregano
1 1/2 teaspoons sugar
1 1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried sage1: Put all ingredients into a small pot, and mix.
2: Heat to boiling and then reduce heat to low. Let simmer partially covered for 30 minutes, or until slightly thickened.
3: Remove from heat and let cool for 15 minutes.
4: Put sauce into blender/food processor on a "puree" setting for 3-4 minutes.
5: Use immediately or freeze for future.
