dlr (10/27/82)
For my general pizza/pasta tomato sauces I use the following spices. minced onion (fresh) - minced onion cooks down to nice little flavor buds chrushed garlic (fresh) - smash with press or using side of knife/cleaver sweet basil - good spice for Italian style stuff fennil seed - like anise, maybe a little milder bay leaf - whole leaves put in sauce while simmering, removed before use oregano - of course Amounts vary, depending on taste. I also use red wine in these sauces. I have also been known to melt cheese into these sauces, a great way to thicken them up in a hurry. Dave Rosik ihuxr!dlr