Tag: sauces

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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