Yield 8 Number Of Ingredients 9 Steps:
Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.
Time 25m Yield 3 Cups, 4-6 serving(s) Number Of Ingredients 7 Steps:
Combine tomato paste, garlic, parsley flakes, onion, oregano, basil and water in 2 quart saucepan. Cook over medium high heat until mixture boils. Reduce heat to low and simmer 10 minutes. Cool a little and spread on your pizza crust and proceed with remainder of your toppings.
Time 20m Yield 8 Number Of Ingredients 7 Steps:
Heat olive oil in a small pot over medium-high heat. Saute onion, garlic, Italian seasoning, and red pepper flakes in the hot oil until onions start to soften, about 5 minutes. Add a splash of red wine; stir for a few seconds. Add tomato sauce and stir. Reduce heat to low and let simmer for 10 minutes.
Time 5m Yield 24 Number Of Ingredients 5 Steps:
In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.
Time 10m Yield 2 1/2 cups Number Of Ingredients 8 Steps:
In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt, if needed. Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Bring to room temperature before using.
Time 2h Yield 12 Number Of Ingredients 17 Steps:
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight. To make the sauce: Heat olive oil in a saucepan over medium heat. Saute onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes.
More about “basic pizza sauce recipes”
Time 55m Yield makes 4-6 pizzas Number Of Ingredients 9 Steps:
Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further min. Tip in the tomatoes and purée along with the bay, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender, otherwise leave as is. Stir the basil into the sauce. The sauce will cover 4-6 large pizza bases. Keeps well in the fridge for 1 week or stored in a container in the freezer.
