PIZZA SAUCE WITH FRESH TOMATOES
This pizza sauce is made from fresh tomatoes and is packed with lots of flavor! The sauce will last up to 7 days in the refrigerator. You can also freeze it for future use.
Provided by Xandera
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 1h35m
Yield 4
Number Of Ingredients 7
Steps:
- Cut an "x" in the bottom of each tomato. Fill a large mixing bowl with ice water.
- Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water. When tomatoes have cooled enough to handle, remove from ice water. Remove and discard tomato skins; transfer tomatoes to a blender.
- Blend tomatoes until liquefied, and transfer to a medium saucepan. Add onion, garlic, basil, oregano, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
- Puree sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 17.8 g, Fat 1 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 310.2 mg, Sugar 10.4 g
PIZZA WITH FRESH TOMATOES AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
- Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
FRESH TOMATO PIZZA SAUCE
This easy and super-fresh pizza sauce can be made in minutes. Best made at the peak of tomato season, the sauce consists of ripe plum tomatoes blended with a few aromatics. After a quick strain, it's ready to top your favorite pizza dough.
Provided by Food Network Kitchen
Time 10m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Halve the tomatoes lengthwise through the stems. Squeeze the tomatoes over a bowl or sink to remove the seeds and watery centers. Chop the remaining tomato flesh roughly and transfer to a food processor. Add the oil, tomato paste, sugar, oregano, garlic, 1 tablespoon salt and some pepper and pulse until mostly pureed with some small chunks. Pour into a fine-mesh sieve over a bowl and let some of the watery liquid drain, shaking gently for about 30 seconds to help it out. Pour the tomato sauce into another bowl or jar and use immediately or refrigerate up to 1 day.
MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE
Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) NOTE: The quality of tomatoes will make or break this sauce; you MUST use fresh, vine-ripened tomatoes from your garden or a local farmer's market, not the variety you find in the grocery store that's been shipped in from another state.
Provided by ItalianMama
Categories Sauces
Time 2h20m
Yield 4 quarts, 20-25 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally.
- Pour in broth and wine, increase heat to high, and bring to a boil.
- Meanwhile, wash tomatoes. Cut off tops and any damaged parts. Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce). Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter.
- You may add extra uncooked veggies you wish to "hide" in the sauce now. Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach. Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much.
- When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover. Simmer for about an hour, and then turn off heat.
- Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches. It will be soupy and very hot, so be careful. Process until smooth (there will still be some seeds visible).
- Pass sauce through a fine mesh strainer into a large bowl. Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat.
- Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc.
- Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes. Taste and adjust seasonings as necessary. If sauce is too tangy, you can add a little sugar to balance it. It will be done when it tastes just right!
Nutrition Facts : Calories 81.5, Fat 3.9, SaturatedFat 0.6, Sodium 235, Carbohydrate 9.3, Fiber 2.3, Sugar 5.7, Protein 2.3
TOMATO BASIL PIZZA SAUCE
This is a simple pizza sauce. If you grow fresh plum tomatoes use about 2 cups of them chopped in place of the canned tomatoes.
Provided by TishT
Categories Sauces
Time 13m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in medium saucepan over a medium heat until hot.
- Add garlic; cook 30 seconds or until fragrant.
- Stir in tomatoes, salt and pepper and cook for 8-10 minutes or until slightly thickened, stirring and mashing tomatoes with potato masher until crushed.
- Stir in basil.
- Place in small bowl; cool to room temperature This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen.
Nutrition Facts : Calories 204.2, Fat 14.4, SaturatedFat 2, Sodium 603.5, Carbohydrate 18.3, Fiber 5.2, Sugar 10.9, Protein 4.2
GARDEN-FRESH PIZZA SAUCE
This sauce is so healthy because of all the vegetables in it," writes Helen Lipko of Martinsburg, Pennsylvania. "I freeze it in 1-cup portions so it's always on hand for quick pizzas."
Provided by Taste of Home
Time 1h25m
Yield 6 cups.
Number Of Ingredients 14
Steps:
- In a large nonstick saucepan, saute the mushrooms, onion and peppers in oil until tender. Stir in the tomatoes, tomato paste, water, sugar, basil, oregano, garlic powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally. , Stir in pepper; cook 5 minutes longer. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES
This can be used for either pizza sauce or spaghetti sauce. It can be canned or frozen. Store canned tomato sauce in a cool, dark area.
Provided by dhires
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 13h30m
Yield 32
Number Of Ingredients 12
Steps:
- Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
- Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
- Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
- Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
- Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
- Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 12.5 g, Fat 1 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 160.5 mg, Sugar 8 g
5-MINUTE NO-COOK FRESH TOMATO PIZZA SAUCE
Just 5 minutes to homemade fresh tomato pizza sauce! You'll be blown away by how easy (and tasty!) it is.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 10
Steps:
- Add all ingredients to the pitcher of a blender. Blend until completely pureed. Add additional salt and pepper to taste (I usually go with a full teaspoon salt). Spread on pizza crust; add toppings and bake as desired.
- If you don't have a blender, chop the fresh tomatoes and finely mince the garlic, then add them along with the other ingredients to a bowl. Stir until combined, taste, and add additional salt and pepper if desired.
- Keeps refrigerated in an airtight container for 2-3 days.
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