No need to cook any of these before use on your pizza. These are both quite yummy. You can simmer both of these over a low heat for an hour and pour over pasta if you like. You can substitute lemon juice for the red wine vinegar but I find I greatly prefer the vinegar. If you prefer a slightly sweeter sauce you can add a tablespoon of sugar (more or less to taste)
HEARTY CRUSHED TOMATO SAUCE (about 4 cups)
1 can (28 oz) crushed tomatoes
1/4 tsp freshly ground pepper
1 tsp dried basil (or 2 TBS finely minced fresh basil)
1 tsp dried oregano (or 1 TBS finely minced fresh oregano)
1 TBS granulated garlic powder (or 5 cloves fresh garlic finely minced and crushed) If you use fresh garlic you can sauté it in a little olive oil.
2 TBS red wine vinegar OR 2 TBS freshly squeezed lemon juice OR 1 TBS each
1 1/2 tsp salt, or to taste.
In a bowl stir together all the ingredients, starting with 1/2 tsp of salt and adding to taste. Mix thoroughly and use, or store in a refrigerator for up to 1 week or you can put in an air-tight container and freeze for several months.
ALL PURPOSE MARINARA TYPE SAUCE (about 4 cups)
1 can (28 oz) tomato purée
1 3/4 cup water (start with 1 1/4 cup and add more as necessary to get the desired thickness. For pizza use you want a
thinner sauce as it thickens during baking)
1 TBS dried parsley or cilantro
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp ground pepper
1/4 cup olive oil
2 TBS granulated garlic powder (or 10 cloves fresh garlic finely minced and crushed and sautéed in the olive oil)
2 TBS red wine vinegar OR 2 TBS freshly squeezed lemon juice OR 1 TBS each
1 1/2 tsp salt, or to tasteDepending on the brand and tartness of the tomato purée you use you might want to add up to a tablespoon of sugar to these mixes.
In a bowl stir together all the ingredients, starting with 3/4 tsp of salt and adding to taste. Mix thoroughly and use, or store in a refrigerator for up to 1 week or you can put in an air-tight container and freeze for several months.
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Disclaimer
If you don't like these recipes, that's your problem.
Updated 2009-05-02