HOME-MADE PIZZA SAUCE

Posted by Carole-Anne on January 30, 2008

Healthy Recipes recommends “home-made” especially when it comes to making sauces, similar to this one, because, then we know exactly what is in the sauce.  It is a good thing to remember this, as our society has become so fast-paced, so that our food is so often bought at the store, pre-packaged, and we never really know what we are eating.

Today, we will make a Pizza Sauce, just to show you how easy it really is.

INGREDIENTS:

1 tbsp extra-virgin olive oil

1 elephant clove of garlic, minced

1 Spanish onion, chopped finely

1 can stewed tomatoes (my favorite is Aylmer’s or Hunt’s)

2 small jars tomato paste

1 tsp dried basil

1/2 tsp brown sugar

Dash of freshly ground pepper

1 tsp dried oregano

1/2 bay leaf

FOLLOW ME:

Saute onion and garlic in the olive oil until transparent and soft; then add the remaining ingredients, mixing while adding them. 

Simmer on very low for 1 hour, or until sauce thickens; stir occasionally during the simmering time.

Healthy Recipe yields sauce to make 1 large or 2 medium pizzas.  Taste is the best.

Look under Main Categories, Pizza for the sauce and yummy different toppings to see what is your fancy.

SACRED BARBECUE SAUCE

Posted by Carole-Anne on

Healthy Recipes acquired this sacred barbecue sauce many years ago.  This sauce enhances the beef, beefalo, venison and moose, any type of ribs, poultry and even salmon.  The sauce is truly a winner.

1 gallon ketchup

2 cups water

1/2 cup vinegar

2 tbsp Worcestershire Sauce

2 tbsp Hickory Smoke

2 tbsp minced garlic

3 1/2 tbsp celery seasoning

4 tbsp lemon juice.

1 tbsp Mrs. Dash

1 tbsp onion salt

2 tbsp yellow dried mustard

2 tbsp cayenne pepper

1 1/2 tbsp chili powder

Brown sugar to taste

NEXT TO DO:

Mix all ingredients well and put in sealed container until ready for use.  Sacred Barbecue Sauce keeps well in refrigerator for 3 weeks.  Keep well sealed.  Paste sauce on meat and put in container to marinate through the meat before grilling or baking.