Way Easy Pizza Sauce/Bread Stick Dip

    Way Easy Pizza Sauce/Bread Stick Dip

    (101)
    1save
    5min


    96 people made this

    About this recipe: A simple tomato sauce for creating instant pizza snacks! Just spread over warm French bread or use as a dip for bread sticks. Melt some cheese on top to complete the pizza experience.

    Ingredients
    Serves: 16 

    • 1 (6 ounce) can tomato paste
    • 1 (8 ounce) can tomato sauce
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon white sugar
    • 1 teaspoon minced garlic
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon minced fresh parsley

    Directions
    Prep:5min  ›  Ready in:5min 

    1. In a medium bowl, mix the tomato paste, tomato sauce, oregano, sugar, garlic, salt and parsley.
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    Reviews and ratings
    Global ratings:
    (101)

    Reviews in English (100)

    by
    82

    This was very simple to do. Like some other reviewers, I added more flavorings. I doubled the oregano, used a full teaspoon of sugar, minced two garlic cloves, substituted 1/2 tsp. garlic powder for the garlic salt, used 1/4 tsp. dried parsley rather than fresh (didn't have fresh on hand), and added about 1/4 cup (drained) diced tomatoes. The flavor wasn't quite right once mixed so I put it in the microwave on medium heat for three minutes, stirred, and then let cool slightly. I served this as the dipping sauce for "Real Italian Calzones" also featured at allrecipes.com. Both were delicious!  -  16 Apr 2004  (Review from Allrecipes US | Canada)

    by
    58

    WOW! Is this stuff good! My dear hubby said it was the best pizza I'd ever made (and I make pretty darn good pizza!). I'll never used canned pizza sauce again ... this was so simple to make!  -  25 Jun 2003  (Review from Allrecipes US | Canada)

    by
    56

    This was pretty good on my Bisquick pizza crust. I added several dashes of onion salt, and used garlic pepper since I didn't have any garlic salt. I think I'll try adding some other seasonings, but overall, this recipe is a keeper.  -  08 Aug 2003  (Review from Allrecipes US | Canada)

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