Kittencals Pizza Sauce Recipes

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KITTENCAL'S NO-COOK PIZZA SAUCE OR MARINARA DIPPING SAUCE



Kittencal's No-Cook Pizza Sauce or Marinara Dipping Sauce image

This is a no-cook sauce but must be refrigerated for 8 hours or up to 24 hours before using, I suggest to double this and freeze some, you may adjust all ingredients to suit taste, use this on pizzas or as dipping sauce, you will love this!

Provided by Kittencalrecipezazz

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 9

1 (15 ounce) can tomato sauce (you can use a 398-ml can)
0.5 (6 ounce) can tomato paste (can use the whole can if desired)
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fresh minced garlic (or use 1/2 teaspoon garlic powder)
1 teaspoon paprika
1 -2 teaspoon white sugar (or to taste)
1 pinch salt (or to taste)
cayenne pepper (to taste) (optional)

Steps:

  • In a bowl mix together all ingredients until well blended, adjust the sugar and spices to taste if needed.
  • Cover and refrigerate for a minimum of 8 hours or more.

Nutrition Facts : Calories 208.6, Fat 1.6, SaturatedFat 0.3, Sodium 3081.5, Carbohydrate 47.7, Fiber 12.2, Sugar 33.2, Protein 10.4

KITTENCAL'S PIZZA SAUCE



Kittencal's Pizza Sauce image

This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188

Provided by Kittencalrecipezazz

Categories     Sauces

Time 40m

Yield 4 cups (approx)

Number Of Ingredients 10

3 -4 tablespoons vegetable oil or 3 -4 tablespoons canola oil
1 medium onion (finely chopped)
1 tablespoon minced fresh garlic (or use 1 teaspoon garlic powder or to taste)
3 -4 teaspoons dried Italian seasoning (or to taste, I use 1 tablespoon)
2 -4 teaspoons oregano
1/4 cup tomato paste
1 (28 ounce) can crushed tomatoes (can use tomato sauce in place of crushed tomatoes or use a combination of both if desired)
1 teaspoon salt (or to taste, I use seasoned salt)
black pepper (to taste) (optional)
1 -2 teaspoon sugar (add in only if needed at the end of cooking) (optional)

Steps:

  • In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
  • Add in garlic and saute for 2 minutes, stirring constantly.
  • Add in the tomato paste; stir and cook 1 minute.
  • Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
  • Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
  • *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
  • Delicious!

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