Robust Pizza Sauce Recipes

Steps:

• In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.

Steps:

• Heat a large saucepan or Dutch oven over medium heat and add the olive oil. When it is hot, add the anchovies, garlic, and minced red pepper, Stir until the anchovies are about completely melted, keeping the heat low enough to prevent the garlic from browing. Add more EVOO if necessary.
• Next, add the green bell pepper, onion, celery, and salt. Cook over medium-low heat until well wilted taking care not to let them brown, about 10 minutes. Again, add a little more EVOO if it appears too dry.
• While the fragrants are cooking down, pile your fresh herbs on your cutting board, and with a chef's knife, chop them until very fine.
• Add the remaining ingredients to the pan, stir until well mixed, and simmer over low heat until desired consistency, about one hour. Stir frequently to make sure the bottom doesn't scorch.
• When it has cooked down to your preferred consistency, turn off the heat, remove the bay leaves and use a blender stick to smooth it out to a smoother texture, pureeing most of the larger pieces of vegetables.
• Label and date 8 1-quart resealable bags. Using a 1-cup measuring cup, pour one cup of sauce into each bag, lay flat as you remove as much air as possible while sealing each bag. Stack flat in a pile on your freezer floor to store.

Steps:

• Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

Steps:

• In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
• Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Steps:

• Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Steps:

• In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
• Add tomato sauce and tomato paste and stir until smooth.
• Add remaining ingredients and bring to slow simmer.
• Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
• Remove the bay leaf and spread the sauce on your prepared pizza dough.