Chunky Pizza Sauce Food

CHUNKY MARINARA SAUCE

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
• Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

EASY CHUNKY TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.

BEST PIZZA SAUCE RECIPE (NO COOK, AUTHENTIC ITALIAN STYLE)

Steps:

• Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears.
• Add the rest of the ingredients and mix well. Taste for salt and add if needed. (Don't add a lot of sauce to the pizza dough; you don't want to drown it.)

CHUNKY PIZZA DIP

Steps:

• Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

NEW YORK-STYLE PIZZA SAUCE

Steps:

• Gather the ingredients.
• Push tomatoes and their juices through a food mill or pulse in a food processor until pulverized into a chunky puree. Set aside.
• In a medium saucepan over medium-low heat, combine 2 tablespoons of butter and 1 tablespoon of olive oil, until butter is melted. Add 2 cloves of garlic, 1 1/2 teaspoons of oregano, 1/8 teaspoon of red pepper flakes, and 1/4 teaspoon salt and cook, stirring, for about 3 minutes.
• Add tomatoes, onion, and 1 teaspoon of sugar. Bring to a simmer, reduce heat to the lowest setting and cook, stirring occasionally, for about 1 hour. Add more salt if necessary. Remove and discard onion.
• Let cool and store unused portion in a container in the refrigerator for up to two weeks, or pour into zip-top bags and freeze.

CHUNKY TOMATO SAUCE FOR BASIC PIZZA

Steps:

• In medium saucepan, heat oil over medium. Cook onion and garlic until translucent, stirring, 3 minutes.
• Add whole, peeled tomatoes (lightly crushed with hands), crushed tomatoes, oregano, and a pinch of sugar (optional).
• Simmer, stirring until thickened, 10 to 20 minutes. Season with salt and pepper. Freeze any leftover sauce for up to 3 months.

CHUNKY PIZZA SAUCE

Steps:

• Heat oil in a dutch oven.
• Saute onions, peppers and garlic, stirring often, until soft.
• Add remaining ingredients and bring to a boil.
• Reduce heat and simmer gently, uncovered, for 20 minutes, stirring often.
• Makes about 4 cups (enough for two 15" pizzas).
• I usually make one pizza and freeze the other half for next time.

THE BEST CHUNKY VEGETABLE MARINARA SAUCE

Steps:

• In a frying pan, heat up the olive oil until sizzling. Sautee onion and garlic over medium heat for a couple of minutes until slightly softened and translucent.
• Add carrots, courgette, leek, bell pepper, mushrooms into the pan and sautee for a further 5-7 minutes until the vegetables have slightly softened.
• Stir in tomato puree, smoked paprika, chilli flakes (if using), tinned tomatoes, vegetable stock, fresh basil and bring to a gentle boil. Cover with a lid and simmer for 30-40 mins until the sauce is reduced to the desired consistency. If the sauce is too thick, add water as needed. Taste the sauce at this stage & season with salt & pepper. If the sauce is a little too acidic, add coconut sugar to reduce the acidity.
• Using a hand blender or a food processor, blitz or pulse the sauce for a few seconds depending on how chunky or smooth you prefer it. When the sauce is at room temperature, transfer into Tupperware. Store in the fridge for up to 5 days or freeze for up to 4 months. If freezing, you might want to divide the sauce into separate individual serving portion sizes.

KEZZA'S CHUNKY PIZZA SAUCE

Steps:

• Heat the olive oil in a medium saucepan, on medium heat.
• Saute the onions and garlic until translucent, but do not allow to burn or brown.
• Add the herbs and saute for 1 minute.
• Add the tomatoes and tomato paste (and salt & pepper to taste) and simmer for 60 minutes on low heat (I use 2/6) until reduced to a thick sauce. I taste this every 10 minutes and sometimes add pepper if required.
• Cool, and use on your favourite pizza bases. Can be used on 4 x medium bases (if you like a lot of sauce), or 6 bases if you like a thinner covering. You can also puree this with a Bamix if chunky sauce isn't your thing (plus, it goes further if you puree it).

BASIC PIZZA SAUCE

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.

EASY CHUNKY CANNED PASTA OR PIZZA SAUCE

Steps:

• Place chicken bouillon cubes, water, onion and garlic in a large stock pot. Cook over medium heat until bouillon is dissolved and garlic and onion are soft. Add more water if necessary.
• Stir in Italian Seasoning and chili pepper flakes.
• Add diced tomatoes, tomato paste if using, tomato sauce and crushed tomatoes. Bring to a gentle boil the reduce heat to a very low simmer. Simmer until sauce is thickened, approximately 45 min to one hour, stirring frequently. The sauce does splatter easily so you might want to use a splatter screen.
• Sterilize jars and prepare lids.
• Stir basel and oregano into tomato sauce just prior to filling jars. Taste and add salt and pepper as desired.
• Fill jars leaving 1/2 inch headspace. Run a small spatula around inside of jars to remove air bubbles. Wipe jar tops with a damp paper towel, place lids and rings to finger tip tight. Process in boiling water bath 35 minutes for pints, 40 minutes for gallons. Remove and place on a towel out of direct sunlight. Let rest for 24 hours. Check seals. Store in a cool, dark place. Keeps for up to one year.

CHUNKY TOMATO SAUCE

Steps:

• Cook 1 ounce diced salami and 4 minced garlic cloves in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 cup water and simmer until thick. Toss with 12 ounces cooked fusilli. Top with grated parmesan and basil.