Iron Mikes Sweet Tomato Pizza Sauce The Spirit Of Cincinnati Recipes

ULTIMATE PIZZA SAUCE

Steps:

• In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
• Add tomato sauce and tomato paste and stir until smooth.
• Add remaining ingredients and bring to slow simmer.
• Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
• Remove the bay leaf and spread the sauce on your prepared pizza dough.

THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!

Steps:

• Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!

SWEET RED PEPPER PIZZA SAUCE

Steps:

• Bring all ingredients together in saucepan.
• Bring to a boil.
• Lower heat and simmer 15-20 minutes, stir frequently.
• This can be doubled or tripled and frozen.
• *Make red pepper paste as follows:.
• 3 large red peppers, cut in half, cored and deseeded.
• Press halves flat (don't worry if they split). Place on cookie sheet, skin side up and roast at 450F until skin is blackened.
• Remove from oven and place in paper bag and close. Set aside while preparing rest of sauce.
• Remove cooled peppers from bag and rub charred skin off with clean tea towel. Don't be concerned is some is left on.
• Cut into chunks.
• Place in blender or food processor and pulse until broken down.
• Add drizzles of extra virgin olive oil until smooth paste.
• Add splash of balsamic vinegar and pinch of kosher salt.
• Blend and add 1/3 cup to rest of ingredients.

EASY TOMATO SAUCE (UNSEASONED)

Steps:

• In a medium bowl empty the can of Tomato Paste and the water (simply use the small empty can).*Add less or more water, until you get your desired consistency.
• With a small wisk to minimize splater start to slowly incorporate the water and paste.
• Add the salt to taste.
• Place in a sealable container like an old jam jar and keep in your fridge.
• Lasts about a week in the fridge and much much longer if frozen, and kept, into small individual servings in the freezer.