Best Iron Mikes Sweet Tomato Pizza Sauce The Spirit Of Cincinnati Recipes

Iron Mike's Sweet Tomato Pizza Sauce - the Spirit of Cincinnati image

Provided by Mr-Mom

Categories Sauces

Time 30m

Yield 4-6 pizza saucings, 15 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 (28 ounce) can tomato puree
1 teaspoon dried onion, minced or chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon salt
3 cloves fresh minced garlic
1/2 tablespoon minced carrot
1 1/2 tablespoons honey
2 tablespoons brown sugar
fresh ground pepper, to taste

Steps:

In a large pot, heat oil over medium heat.
Add the Tomato Puree; watch out for splatterage!
Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.
Tips:.
Freeze leftover sauce until ready to use; When using on pizza dough, thaw to room temperature; Thaws nicely in the microwave.
Don't use too much pepper.
You can mince a baby carrot in the garlic press after microwaving it for 5-10 seconds- just cut it in half before putting it through the press- and that equals about 1/2 Tablespoon.
Either Light or Dark Brown Sugar is fine, but the dark brown sugar makes the sauce DEEP red- almost maroon.
If you want the sauce even sweeter, just add more Honey next time.

Sweet Red Pepper Pizza Sauce image

Provided by Happy Harry 2

Categories Sauces

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/3 cup red pepper paste (*)
10 3/4 ounces tomato puree
1/2 red onion, grated
1/3 cup water
1 teaspoon sugar substitute
1 teaspoon extra virgin olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Steps:

Bring all ingredients together in saucepan.
Bring to a boil.
Lower heat and simmer 15-20 minutes, stir frequently.
This can be doubled or tripled and frozen.
*Make red pepper paste as follows:.
3 large red peppers, cut in half, cored and deseeded.
Press halves flat (don't worry if they split). Place on cookie sheet, skin side up and roast at 450F until skin is blackened.
Remove from oven and place in paper bag and close. Set aside while preparing rest of sauce.
Remove cooled peppers from bag and rub charred skin off with clean tea towel. Don't be concerned is some is left on.
Cut into chunks.
Place in blender or food processor and pulse until broken down.
Add drizzles of extra virgin olive oil until smooth paste.
Add splash of balsamic vinegar and pinch of kosher salt.
Blend and add 1/3 cup to rest of ingredients.