Tomato Sauce For Chicago Style Pizza Recipes

EASY PIZZA SAUCE II

Steps:

• In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.

TOMATO SAUCE FOR CHICAGO STYLE PIZZA

Steps:

• Place the tomatoes, including the juice from the cans, into a large stockpot.
• Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
• Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes.
• Remove from the heat and let cool. Stir in the garlic and basil.
• Add the red pepper flakes, if desired.
• Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
• Bring to room temperature before using.

THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!

Steps:

• Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!

PIZZA SAUCE WITH FRESH TOMATOES

Steps:

• Cut an "x" in the bottom of each tomato. Fill a large mixing bowl with ice water.
• Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water. When tomatoes have cooled enough to handle, remove from ice water. Remove and discard tomato skins; transfer tomatoes to a blender.
• Blend tomatoes until liquefied, and transfer to a medium saucepan. Add onion, garlic, basil, oregano, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
• Puree sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.