Pizza Sauce Northern Italy Recipe 55 Food

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

Best Pizza Sauce Recipe (No Cook, Authentic Italian Style) image

The best and easiest Italian pizza sauce recipe.

Provided by Christina Conte

Categories Dressings, Sauces, Syrups & Toppings

Time 5m

Number Of Ingredients 6

Ingredients

14 oz (400g) can of European tomatoes (preferably pomodoro pelato S.Marzano dell'Agro Sarnese-Nocerino D.O.P) THIS IS THE MOST IMPORTANT INGREDIENT-do not use inferior quality tomatoes
3 Tbsp good quality extra virgin olive oil
1/2 tsp sea salt
a few pinches of dried oregano
2 or 3 leaves of fresh Italian basil, torn into small pieces
(optional: a clove of fresh garlic, minced) my Italian family uses garlic, but it's only used on one type of pizza in Naples

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.)

Nutrition Facts : Calories 167 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 453 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

THE NORTH END ITALIAN MARINARA SAUCE

The North End Italian Marinara Sauce image

From "The North End Italian Cookbook". This is a light, delicate sauce, a little pink in color. Perfect for adding sliced black olives, clams, mushrooms or crab. Use your imagination. This is a slightly spicy sauce due to the red pepper flakes. Good over cooked thin spaghetti or linguini. This sauce can be frozen which makes it perfect for OAMC. NOTE This may be a classic Italian recipe, but we like it better with only 1/4 cup of oil and two 28 oz. cans of tomatoes, adding in a pound of cooked ground chuck served over penne. You won't taste the mint, but it does add something special.

Provided by Kats Mom

Categories Sauces

Time 35m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
2 garlic cloves, chopped
1 teaspoon dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried mint
28 ounces plum tomatoes, with juice or 12 fresh tomatoes, peeled
salt and pepper, plus
1 pinch salt and pepper, more of the above seasonings
1 tablespoon fresh parsley, chopped

Steps:

In a large heavy skillet, on low heat, very slowly heat the olive oil, garlic, red pepper flakes, basil and mint.
Let cook for about 5 minutes or until garlic is golden brown.
If you are using the plum or fresh tomatoes, crush them in your hands or put them in a blender for 1-2 seconds (this will speed up the cooking process and give a smoother consistency to the sauce).
Raise the heat to medium high.
When oil is really hot, carefully add the tomatoes.
Let the sauce come to a soft boil.
Add salt and pepper to taste.
Add a pinch more of red pepper, basil and mint.
Add the chopped parsley.
Let sauce simmer, uncovered for about 15 minutes, stirring occasionally with a wooden spoon.

Nutrition Facts : Calories 146.6, Fat 13.7, SaturatedFat 1.9, Sodium 213.6, Carbohydrate 6.6, Fiber 1.5, Sugar 3.7, Protein 0.9

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