* 1 (6 ounce) can tomato paste
* 6 fluid ounces warm water (110 degrees F/45 degrees C)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 2 tablespoons honey
* 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* salt to taste
Directions
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Sunday, March 14, 2010
Friday, October 16, 2009
Catsup
8 lbs tomatoes
1/2 cup chopped onion
1/4 teaspoon ground red pepper
1 cup sugar
1 cup white vinegar
1 1/2 inches stick cinnamon, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
1 tablespoon salt
Core and quarter tomatoes, drain. In an 8 or 10 quart pot combine tomatoes, onion and red pepper. Bring to a boil and continue cooking for 15 minutes, stirring often. Press through a food mill or sieve. Discard seeds and skins. Return to pot, add sugar. Bring to a boil, reduce heat and simmer for 1 1/2 - 2 hours or til reduced by half, stirring occasionally.
In a saucepan bring vinegar, cinnamon, cloves and celery seed to a boil. Remove from heat.
Strain vinegar mixture into tomato mixture, discard spices. Add 1 tablespoon of salt. Simmer for 30 minutes or to desired consistency, stirring often.
Makes ~ 4 half-pints
Ladle hot catsup into hot, clean half-pint jars leaving 1/8 inch headroom. Wipe jar rims and adjust lids. Boil closed jars in a pot with at least 1 inch of water covering top of jar for 15 minutes.
1/2 cup chopped onion
1/4 teaspoon ground red pepper
1 cup sugar
1 cup white vinegar
1 1/2 inches stick cinnamon, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
1 tablespoon salt
Core and quarter tomatoes, drain. In an 8 or 10 quart pot combine tomatoes, onion and red pepper. Bring to a boil and continue cooking for 15 minutes, stirring often. Press through a food mill or sieve. Discard seeds and skins. Return to pot, add sugar. Bring to a boil, reduce heat and simmer for 1 1/2 - 2 hours or til reduced by half, stirring occasionally.
In a saucepan bring vinegar, cinnamon, cloves and celery seed to a boil. Remove from heat.
Strain vinegar mixture into tomato mixture, discard spices. Add 1 tablespoon of salt. Simmer for 30 minutes or to desired consistency, stirring often.
Makes ~ 4 half-pints
Ladle hot catsup into hot, clean half-pint jars leaving 1/8 inch headroom. Wipe jar rims and adjust lids. Boil closed jars in a pot with at least 1 inch of water covering top of jar for 15 minutes.
Tuesday, October 7, 2008
Quick Tomato Sauce
2 tablespoons extra-virgin olive oil
1 pound sweet and or spicy Italian sausages, casing removed and crumbled
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig fresh thyme
Sprig fresh basil
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
1 pound sweet and or spicy Italian sausages, casing removed and crumbled
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig fresh thyme
Sprig fresh basil
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
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