Chunky Pizza Sauce Food

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.

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).

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.

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.

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.

CHUNKY PASTA SAUCE

Steps:

• In a large skillet, cook beef and pork over medium heat until no longer pink; drain., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with pasta.

NO-COOK PIZZA SAUCE

Steps:

• Pulse garlic in a food processor until finely chopped. Thoroughly drain tomatoes in a mesh sieve; discard juices. Transfer to processor, add oil and 3/4 teaspoon salt, and pulse until tomatoes break down into a slightly chunky sauce, 12 to 15 times. Sauce can be refrigerated in an airtight container up to 5 days, or frozen up to 3 months.

CHUNKY GARDENSTYLE PIZZA

Steps:

• Preheat oven to 425 degrees F. Arrange pizza crust on ungreased baking sheet. Evenly spread Sauce on crust, then top with pizza toppings and cheese.
• Bake 10 minutes or until cheese is melted.

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.