Classic Pizza Sauce Pressure Cooker Recipes

CLASSIC PIZZA SAUCE

Steps:

• Place the oil in a pan over a medium heat. When warm, add the garlic and fry until softened but not brown.
• Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.
• Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until the flavor has deepened and the sauce has thickened slightly.
• This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.

CLASSIC PIZZA SAUCE - PRESSURE COOKER

Steps:

• Mince garlic in a food processor for best results.
• Fry garlic in olive oil until the garlic turns golden brown, but do not let get medium brown or burn. Might take about 5 minutes. (The Italians like to saute garlic on low to prevent browning.).
• Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here.
• Pressure cook at a gauge pressure of 1 bar/15 psi for 45 minutes. Start timing when full pressure is reached. (For electric pressure cooker, use low pressure.).
• Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.).
• Season the sauce to taste with extra-virgin olive oil and/or salt.
• This keeps for up to 5 days when refrigerated or up to 6 months when frozen.

BASIC PIZZA SAUCE

Steps:

• Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

HOMEMADE PIZZA SAUCE

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

CLASSIC PIZZA SAUCE

Steps:

• Open can and combine ingredients and stir until completely mixed.
• If using Toppings on your pizza, you can go lighter on the sauce, but I can typically get two (2) 9" round pizzas or one (1) large rectangular sheet tray when making a Red Pizza.

ULTIMATE PIZZA SAUCE

Steps:

• Heat oil in a large pot over medium-high heat. Saute carrots and bell peppers, about 5 minutes. Add onion and garlic and saute to desired softness, about 5 minutes.
• Add tomato paste to the pot and distribute evenly. Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon to deglaze; reduce heat to low. Add diced tomatoes, oregano, salt, and pepper. Simmer for 15 to 20 minutes.
• Blend the red sauce to desired thickness using an immersion blender or food processor. Simmer further for enhanced flavor, at least 1 hour, or until ready to use.

PIZZA SAUCE I

Steps:

• In a food processor, combine the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil and parsley. Blend without liquifying - should remain a little chunky.

CLASSIC PIZZA

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. On a lightly floured surface, knead the two rolls together. Roll dough into a 7-1/2-in. circle. , Transfer to a greased pizza pan or baking sheet. Spread pizza sauce over dough; sprinkle with 1/4 cup cheese, sausage, mushrooms, onion and remaining cheese. Top with Italian seasoning. , Bake at 375° for 20-22 minutes or until crust is golden brown.