Ingredients
1 small green pepper, chopped1/3 cup chopped onion1/4 cup finely chopped carrot2 garlic cloves, minced1-1/2 teaspoons olive oil1 can (28 ounces) whole tomatoes, undrained1 can (15 ounces) tomato sauce3/4 cup brewed coffee1/3 cup tomato paste1-1/2 teaspoons Worcestershire sauce3/4 teaspoon paprika1/4 teaspoon salt1/8 teaspoon each dried basil, marjoram, oregano and thyme1/8 teaspoon fennel seed, crushed1/8 teaspoon pepper
Preparation
In a large nonstick saucepan, saute the green pepper, onion, carrot and garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally.
Cool slightly. In a food processor, process sauce in batches until blended. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months.
