Frank's Recipes! Low Fat Bottle and Sell It Master Pizza Sauce

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Low Fat Bottle and Sell It Master Pizza Sauce

4 sun-dried tomato halves (soaked in boiling water and drained)
1 12-ounce jar roasted red peppers
1 28-ounce can ground plum tomatoes
4 medium cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1/4 teaspoon citric acid (also called citric salt or sour salt)
1/8 teaspoon dried chile peppers
1/4 teaspoon onion powder
1/2 teaspoon sugar
3/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
2 tablespoons minced fresh herbs or 2 teaspoons dried (combination of basil, oregano, savory)
1 tablespoon minced fresh parsley

In a small bowl, cover sun-dried tomatoes with boiling water. Let stand 5 minutes and drain. Drain the red peppers, then place them along with the dried tomatoes and canned tomatoes in a food processor and process a couple of minutes until smooth.

In a medium saucepan over low heat, sauté the garlic in olive oil to soften until it begins to color. Stir in the tomato mixture and cook about 5 minutes. Add the remaining ingredients and cook another 5 minutes. Adjust salt and pepper to taste. Cool well before using on top of pizza.

Makes about 4 cups, enough for three 15-inch pizzas or several smaller ones; analysis per 1/4 cup.

NOTE:
This sauce can be frozen and the recipe can be doubled and you can bottle and sell it! Citric acid or sour salt looks like salt and adds tartness without an identifiable taste. It can be found in spice shops or in the kosher section of supermarkets and sometimes in pharmacies.

51 calories (64% from fat), 4 grams fat (trace of sat. fat), 5 grams carbohydrate, 1 gram protein, 228 mg sodium, 0 mg cholesterol, 18 mg calcium, 1 gram fiber