Sauces and Bastes

sauces and bastes to keep your appetizers fresh and delicious.

Sauces and Bastes

Great Pizza Sauce Recipe – Slow simmered

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Ready to make a pizza and need a good sauce. Or maybe you just need a great pizza sauce to serve with your appetizer plate. Either way, this is such an easy sauce to make, and so full of flavor!

Spicy Slow Simmered Pizza Sauce
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Spicy Slow Simmered Pizza Sauce

Recipe by Sheri Tomato
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

This is such a tasty sauce. You can use is on a pizza or served on the side as a dip for your favorite dipping snack. Pizza logs perhaps, or chicken fingers.

Ingredients

  • 2 TB Extra Virgin Olive Oil

  • 4 cloves Garlic, minced

  • 1/2 Med Onion, diced

  • 1 tsp Oregano

  • 1 tsp Basil

  • 1 Bay Leaf

  • 1/2 tsp Crushed red pepper flakes

  • 28 oz Can crushed tomatoes

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tsp Sugar

  • salt and pepper to taste

Directions

  • Heat olive oil in sauce pan for about one minute.
  • Add minced garlic, diced onion, oregano, basil, bay leaf and crushed red pepper flakes. Stir for 30 seconds.
  • Add crushed tomatoes, garlic powder, onion powder and sugar.
  • Simmer for 30 - 45 minutes, stirring ocassionally.
  • Salt and pepper to taste.
  • Either serve or let cool and refrigerate until ready to use. Can be refrigerated in an air tight container for up to 5 days or stored in the freezer in a freezer safe container for 3 months.

Notes

  • If you prefer a smoother sauce, you can puree this in the blender after it has cooled.

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Sauces and Bastes

Quick and Easy Pizza Sauce Recipe

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This is such an easy recipe. It makes cooking from scratch a joy.

I make pizza a lot, and when I say a lot, I mean there is almost always a ball of dough fermenting in the refrigerator.

So, when I am in the mood to make a pizza, or pizza poppers or calzones, or whatever pizza-like creature I’ve been thinking about, it’s nice to have an easy sauce recipe I can rely on.

It’s also great for dipping.

No-Cook Pizza Sauce Made with Crushed Tomatoes
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No-Cook Pizza Sauce Made with Crushed Tomatoes

Recipe by Sheri Tomato

Ingredients

  • 1 28 oz can San Marzano Crushed Tomatoes

  • 1 tsp sugar

  • 1/2 tsp salt

  • 1 tsp oregano

  • 1 tsp basil

  • 1 tsp garlic powder

  • 1/2 tsp crushed red pepper (optional)

  • 1 TB red wine vinegar

Directions

  • Mix all ingredients together. That's it, you're done. It is ready to go.

Notes

  • If you are not using your sauce right away, it will keep for up to one week in the refrigerator. Make sure to store it in an airtight container.
  • If you are going to freeze it, store it in an airtight freezer container or freezer storage bag. It can be stored in the freezer for up to 3 months.
  • When using your sauce, it does not need to be cooked. Just thaw it out and bring it to room temperature.

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Marinara sauce
Sauces and Bastes

Your New Favorite Pizza Sauce Recipe

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This is a great sauce for pizzas, calzones, or as a side dip for appetizers.

I added a touch of turmeric to this recipe for two reasons. One, it really brings out the bright color of the sauce. And two, more importantly, turmeric is one of those spices that is a superstar when it comes to health benefits.

Sheri Marinari Pizza Sauce


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Sheri Marinari Pizza Sauce

Recipe by Sheri Tomato

Cuisine: Italian

Ingredients

  • 2 TB Extra Virgin Olive Oil

  • 6 cloves minced garlic

  • 1 bay leaf

  • 1/2 tsp crushed red pepper flakes

  • 28 oz San Marzano whole peeled tomatoes in a can

  • 1/2 tsp turmeric

  • 1/2 tsp basil

  • 1/2 tsp oregano

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1 onion, peeled and chopped in half

Directions

  • Heat olive oil over medium high heat in sauce pan.
  • Add minced garlic, crushed red pepper and bay leaf. Sauté for 2 minutes.
  • Crush whole tomatoes in blender or emulsifier. Add to pan.
  • Stir and bring to a boil.
  • Mix in the rest of the ingredients and reduce heat to simmer.
  • Simmer for 30 minutes, stirring occasionally. Taste towards the end to adjust the seasoning if needed.
  • Remove onion halves and bay leaf.
  • At this point you can either use the sauce as is, if you like it a little chunky, or if you want a nice smooth sauce, run it through a fine mesh strainer into a bowl. It’s all good, really good.

Notes

  • If you’re like me and don’t like to waste food, you can slice the onion from your sauce and use it as one of your pizza toppings.
  • This sauce will keep for 5 – 7 days in an airtight container in the refrigerator. You can freeze it for up to 6 months in an airtight freezer container.

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Garlic Olive Oil Baste
Sauces and Bastes

The olive oil baste you’ll want to use on everything

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oil, olive oil, food-3112195.jpg
Garlic Olive Oil Baste

I use this recipe all of the time. I use it to baste my pizza dough, my eggroll wrappers, my bruschetta, you name it. I keep a jar on my kitchen counter at all times, because I use it constantly.

This recipe was given to me by a man who goes by the name of Freelancer. He is not a social media type of guy, so I have no link for you, but he is a great foodie.

Seasoned Olive Oil Baste
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Seasoned Olive Oil Baste

Recipe by Sheri Tomato

Ingredients

  • 1 cup extra virgin olive oil

  • 1 tsp garlic powder

  • 1 tsp dried basil

  • 1/2 tsp dried oregano

  • 1/2 tsp red pepper flakes

  • 1/2 tsp black pepper

  • 1/2 tsp onion powder

Directions

  • Combine all ingredients in glass jar with tight-fitting lid.
  • Shake well to combine.
  • Does not need to be refrigerated. I recommend keeping it on the countertop. I use this constantly.

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Sauces and Bastes

Sheri Marinari Pizza Sauce

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I need sauce. All the time.  For my pizza, for dipping, for calzones. 

I make a lot of sauces. 

If you are looking for a nice red sauce to spread on your pizza or to use as a dip with an appetizer, give this recipe a try, and let me know what you think.

Sheri Marinari Sauce

I use Marinara sauce in a lot of my recipes, or served on the side with my appetizers. This is my Sheri Marinari Sauce. I hope you like it.

  • Handheld emulsifier or blender
  • sauce pan
  • 1 28 oz can whole peeled San Marzano tomatoes
  • 1/2 cup water
  • 2 TBS sun dried tomato paste
  • 3 TBS extra virgin olive oil
  • 10 cloves garlic, diced very fine
  • 1 tsp salt
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp crushed red peppers
  • 3 bay leaves

  1. Pour can of tomatoes into large bowl. Add 1/2 cup water to can. Mix remnants of tomatoes from can with the water and add to the bowl.

  2. Using emulsifier or blender, crush tomatoes until most of chunks are gone and mix is fairly smooth.

  3. Add olive oil to your saucepan and heat on medium for 1 minute.

  4. Add garlic and bay leaves to the pan. Sauté for about 2 minutes.

  5. Add your bowl of pureed tomatoes into the saucepan.

  6. Stir occasionally until sauce starts to bubble.

  7. Reduce heat to simmer and add the rest of your ingredients.

  8. Let simmer for about 15 minutes, stirring occasionally.

  9. Remove from heat and pluck out the bay leaves. Discard bay leaves

  10. At this point, the sauce can be used immediately in whatever dish you need it for or stored for later use.

    It can be stored in refrigerator in sealed container or baggy for up to seven days. It can be kept in freezer, in freezer safe container for up to 3 months.

Pizzasauce, Marinara, tomatoes
 
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Sauces and Bastes

Rough and Spicy Red Sauce

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I always keep a batch of this red sauce in my freezer. It is chunky and spicy. Italy and Mexico get together for this recipe.get

Red Sauce

Sheri Tomato's Rough and Spicy Red Sauce

Sheri Tomato
I like to use this sauce on pizza, spaghetti, bruschetta, etc. It is rough and choppy has a definite kick to it. Not for everyone, but I like it.
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Ingredients
  

  • 4 TB extra virgin olive oil
  • 8 cloves garlic Minced
  • 1 small onion chopped fine
  • 40 cherry tomatoes cut in half
  • 1 10 oz can diced tomatoes with green chilis
  • 1 tsp salt
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper
  • 2 bay leaves
  • 2 TBS Lime flavored beer
  • salt and pepper to taste
  • shaved parmesan cheese (optional)

Instructions
 

  • Heat oil in large frying pan over medium high heat.
  • Add garlic and sauté for one minute.
  • Add onions to garlic. Sprinkle salt and pepper on top. Mix with wooden spoon for 2 minutes.
  • Add cherry tomatoes and spices. Crush tomatoes over garlic and onions with a heavy spatula to begin breaking down the tomatoes.
  • Add the can of diced tomatoes and 2 tablespoons of lime flavored beer. Stir and continue smashing down the tomatoes into the mix occasionally until mixture begins to boil.
    Note - Yes, only add only 2 TB of lime beer. So, this means that if you open a bottle of, say, Bud Lime Light, you will just have to drink the rest of the bottle while you finish cooking. Waste not, want not, as the saying goes.
  • Turn heat down to medium low and cover with lid.
  • Let simmer for about 1 hour, Stirring and smashing occasionally.
  • Turn off burner and let sauce cool. Once it has cooled, you can either use it immediately or store for later use. Store in refrigerator for 3-5 days or store in freezer for up to 6 months (in freezer-safe container).

Notes

When using on a dish, I like to toss some shaved parmesian on top.
 
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