Monday, June 16, 2014

Pizza Sauce


  • 1 (6 ounce) can tomato paste

  • 6 fluid ounces warm water (110 degrees F/45 degrees C)

  • 3 tablespoons grated Parmesan cheese

  • 1 teaspoon minced garlic

  • 2 tablespoons honey

  • 1 teaspoon anchovy paste(optional)

  • 3/4 teaspoon onion powder

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried marjoram

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon cayenne pepper

  • 1/8 teaspoon dried red pepper flakes

  • salt to taste

  1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
  2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Creamy Tomato Meatball Casserole

36 ½-oz. Italian Style Meatballs
1 10-oz. can tomato soup
1 26-oz. pasta sauce, any flavor
1/3 cup mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
1/2 cup Light cream or half and half
1/4 cup Bread crumbs
1/8 cup Olive oil
Preheat oven to 350 degrees F. Use the oil to coat the sides of a 4-quart casserole dish. Combine the tomato soup and pasta sauce with the cream, mix well, then add the meatballs. Pour the meatball mixture into the casserole dish, top with the cheeses and breadcrumbs and bake uncovered for 25 minutes. Let stand for 5 minutes before serving.  Serve over cooked noodles.