Italian Essentials Awesome Pizza Sauce Recipes

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:

• PREP/PREPARE
• San Marzano tomatoes are great for this recipe; however, I have had good luck with other, local, brands, such as Hunts.
• Baked garlic produces a wonderful earthy flavor to this sauce. If you choose to use regular (not baked) garlic, then use one minced clove; not two.
• What is the sugar for? The sugar aids in removing the bitter taste from the canned tomatoes. My suggestion would be to open the canned tomatoes, and give them a taste, if they have a slightly bitter taste, use the sugar. If they do not, you can leave the sugar out. FYI: The better the brand of tomatoes, the less chance they will be bitter.
• Butter in a pizza sauce? Adding butter to the sauce helps gives it a richer, fuller mouthfeel.
• Gather your ingredients (mise en place).
• Add the butter and oil to a saucepan over medium heat.
• When the butter melts, and stops foaming, give the pan a whirl to mix the oil, and butter, then add the onions.
• Cook until they begin to soften, but not brown, about 3 - 4 minutes.
• Add all the dry spices, and stir for an additional minute.
• Add the garlic, and stir until fragrant, another 60 seconds. Then remove from heat.
• Add the onion/spice mixture to a blender, and then add the sauce ingredients.
• Blend until smooth.
• So, why not cook the sauce ingredients with the spices, and onions? Well, I would, if they were fresh, not canned ingredients. However, canned ingredients are cooked before being canned, and they will be cooked again when they are used on a pizza. The more times something is cooked, the less flavor.
• Do a final tasting for proper seasoning, and then store in a non-reactive container (glass), with a lid, in the fridge, until ready to use.
• PLATE/PRESENT
• Use anywhere you would use a good pizza sauce. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Heat olive oil in a saucepan over medium heat and sprinkle with red pepper flakes. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Season with oregano, basil, and parsley. Add Roma tomatoes, cover, and cook over medium-high heat for 3 to 5 minutes. Reduce heat to medium and continue to cook for 10 to 12 minutes.
• Reduce heat to low and cook until sauce has a thick consistency and the flavors are well blended, about 15 more minutes.

Steps:

• Stir the olive oil, garlic, tomato sauce, red pepper, thyme, Italian seasoning, basil, oregano, salt, and brown sugar together in a saucepan over low heat; simmer, stirring occasionally, for 45 minutes. Refrigerate overnight before using.

Steps:

• PREP/PREPARE
• This is a one-pot recipe. Choose a sturdy pot with a lid that will hold all of the ingredients.
• Tomatoes are one of the few items that I do not worry about buying in a can. There are a lot of good canned tomatoes out there. Here are some of my favorites: Carmelina San Marzano Whole Peeled Tomatoes are perfect Italian tomatoes that will help you make authentic Italian recipes. Muir Glen has been ranked consistently as one of the best diced canned tomato brands available in the market today. Sclafani Whole Peeled Tomatoes are made from the best tomatoes grown in the United States. It consists of fresh Jersey tomatoes grown near southern New Jersey.
• Gather your ingredients (mise en place).
• Add 1 tablespoon of oil to a saucepan, over medium heat.
• Add the garlic, and cook until it begins to sizzle, but not brown. About 2 - 3 minutes.
• Add the tomatoes, basil, and fennel seeds, then a pinch or two of salt, and pepper.
• Bring up to a light simmer, and cover. Allow to lightly simmer for 50 minutes.
• Chef's Note: As it is simmering, check for proper seasoning.
• After 50 minutes, add the parmesan cheese, and stir until incorporated, about 1 - 2 minutes.
• Remove from heat and keep warm, until needed.
• Chef's Note: This sauce will last 4 - 6 days in the fridge, and several months, if frozen.
• PLATE/PRESENT
• Use to make a yummy pizza, or any Italian recipes that calls for a good tomato sauce. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add a bit of salt to the baked garlic, and then smash it smooth with the flat end of your kitchen knife. You want it like a paste.
• 4. Chef's Note: If you have never baked garlic, you will love its wonderful mellow flavor. Here is a recipe on how to bake garlic: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. Add the butter to a saucepan over medium heat.
• 6. When the butter melts, add the onion, and sauté in the butter for 1 minute.
• 7. Add the flour, baked garlic, black and white pepper, parsley and oregano to the saucepan, and whisk until completely combined, and beginning to bubble, about 2 - 3 minutes.
• 8. Add the milk and whisk to combine.
• 9. When the mixture begins to simmer, add the cheeses, and stir until the mixture begins to thicken, about 4 - 6 minutes.
• 10. Chef's Note: At this point remove from the heat, and add the truffle oil, if using.
• 11. Chef's Tip: If the mixture become too thick, add a bit of milk, a tablespoon at a time, until you have the right consistency. It should be thick enough to easily coat the back of a spoon, and leave a trail when you run your finger across it.
• 12. PLATE/PRESENT
• 13. Use it on your next pizza.
• 14. Use it over a plate of pasta. Enjoy
• 15. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. A good solid saucepan, without any hotspots, is essential to this recipe.
• 3. What gives this sauce its unique flavor is not just the honey, but the proper cooking of the tomato paste. We are going to cook it, almost to the point of caramelization. One minute it will be nice and brown, and the next it will be a burned mess. Once that process is started, you will never leave the pan unattended.
• 4. One of my favorite brands of tomatoes is Cento. I think that they have the perfect balance of tomato flavors to compliment this recipe.
• 5. Gather your Ingredients (mise en place).
• 6. Add the olive oil to a saucepan, over medium-low heat.
• 7. When the oil heats up, add the chopped garlic.
• 8. Cook until it turns a golden brown, about 2 - 3 minutes.
• 9. Use a strainer to remove the garlic from the oil, and then return the oil to the saucepan.
• 10. Add the tomato paste, and red-pepper flakes, if using.
• 11. Raise the heat to medium, and cook until the tomato paste begins to turn brown, and almost caramelizes, about 5 - 7 minutes.
• 12. Add the tomatoes, dehydrated onions, basil, oregano, and parsley.
• 13. Bring up to a light boil, then lower the heat, and lightly simmer for 20 - 30 minutes.
• 14. Chef's Note: Give the sauce a swirl with a spoon, about every minute or so.
• 15. Remove from the heat, and add the honey, and salt, to taste.
• 16. Add to a blender or food processor, and blend until smooth.
• 17. Allow to completely cool, place in a jar, with a tight-fitting lid, and place in the fridge until needed.
• 18. PLATE/PRESENT
• 19. Use whenever you are looking for an awesome, slightly sweet pizza sauce. Enjoy.
• 20. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Although not a necessity, if you have a tart pan, it makes for a brilliant presentation.
• 3. Savory Tart Crust If you want to save time, you can find decent tart crusts at the local grocer. Just make sure it is a savory, not sweet crust. If you are looking for an awesome, flaky tart crust, look no further: https://www.justapinch.com/recipes/dessert/pie/autumn-essentials-super-flaky-pie-tart-crust.html?r=10 Pizza Sauce Use your favorite tomato-based sauce; however, if you feel like making your own, here is brilliant one. If I do say so myself: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/italian-essentials-awesome-pizza-sauce.html?r=1
• 4. Gather your ingredients.
• 5. Prebake your tart shell, according to recipe directions, and reserve.
• 6. Some "store-bought" tart shells come prebaked... If that is the case, you have my permission to skip this step.
• 7. Slice the tomatoes into 1/4-inch (.6cm) slices. You want 4 slices.
• 8. Lay them on paper towels, and sprinkle with salt. Allow them to sit for a about 30 minutes, then blot the tops with another paper towel, and reserve.
• 9. Thirty minutes is just the minimum amount of time; you could go up to an hour without a problem. What we are doing is removing as much of the water from the tomatoes as possible. That will prevent the pizza tart from becoming soggy, and we hate it when that happens.
• 10. While you're waiting for the tomatoes to release their moisture, cook the sausage in a sauté pan over medium heat until no pink remains. Then drain on paper towels and reserve.
• 11. While cooking, use a wooden spoon to break the sausage into small bits.
• 12. Place a rack in the middle position and preheat the oven to 350f (175c).
• 13. Place the sliced provolone on the bottom of the prebaked tart crust. Add the sauce. Add the sausage. Add the tomatoes.
• 14. With the four slices of provolone, you should have enough to cover the bottom of the tart and come up about an inch (2.5cm) on the sides.
• 15. The provolone I used for this recipe was cut into 1/8-inch (0.4cm) thick, by 4-inch (10cm) diameter slices.
• 16. Top with the grated mozzarella.
• 17. Place the pie in the preheated oven and bake until the cheese is bubbly and beginning to brown, about 40 to 45 minutes.
• 18. PLATE/PRESENT
• 19. Let the tart cool about 10 - 15 minutes before serving.
• 20. Keep the faith and keep cooking.