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I got this recipe from an on-line group I belonged to. This is the easiest and freshest tasting pizza sauce ever. If your feeling cheesey use the 1/2 cup, not so much, use the 1/4. Awesome on grilled pizza topped with fresh basil and mozzarella. Enjoy! (co
My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation of a home-made pizza sauce we had in Cassino
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Recipe courtesy Tyler Florence
Recipe courtesy Aida Mollenkamp
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!
I've tried several pizza sauce recipes with no luck finding anything my family likes. But then I came across this recipe from New Orleans restaurant critic, Tom Fitzmorris. Although the recipe calls for canned Italian tomatoes, I prefer sliced fresh Italia
This is a breeze to whip together. No precooking required for this sauce, just mix together before making your pizza crust to give the flavors time to meld together.
Use on Neapolitan-style pizza. Neapolitans do not use what we Americans think of as Â“pizza sauceÂ”. Their tomato topping is either ripe, fresh crushed tomatoes or canned San Marzano tomatoes.
This makes about 36 pints. For any Italian dish, chicken, or pasta. If you like to can, then can enough to last awhile. I have never tried using a sugar substitute but it might be added after boiled, then mixed in. You might be able to use a liquid sweetne
Recipe courtesy Emeril Lagasse, 2004