Recipes for "homemade sauce"

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.

Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).

Whisk tomato paste and water in a saucepan, place over medium heat and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, salt, and black pepper.

Place eggplant slices into the prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.

Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give cheese topping a golden color. Let stand for 5 minutes before serving.

Gather all ingredients.

Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan.

Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

Gather all ingredients.

Stir tomato sauce, brown sugar, vinegar, and chili powder together in a mixing bowl until thoroughly blended. Season to taste with chili flakes.

Pour into a covered container; refrigerate until ready to use.

Gather all ingredients.

Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and pepper together in a large bowl until well combined.

Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

Simply Recipes / Michelle Becker

Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds.

Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes.

Simply Recipes / Michelle Becker

Add the tomato paste and the basil. Season with salt and pepper to taste.

Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes.

Simply Recipes / Michelle Becker

Optional, purée for smooth sauce: If you want you can push the sauce through a food mill, or purée it in a blender or with an immersion blender, to give it a smooth consistency.

Refrigerate the sauce in a tightly covered container for up to 1 week. Tomato sauce can stain plastic containers, so either use glass or a plastic container that you don't mind getting stained.

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In a small bowl, combine mayonnaise, chopped dill pickles, capers, Dijon mustard, shallots, scallions, lemon juice, Tabasco sauce, salt and pepper. Mix well to combine.

To store tartar sauce, keep it covered and chilled in the refrigerator. It should easily last 1 week or longer.

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Melt butter in a large saucepan. Keep the heat very low, and add garlic cloves to butter. Cook until fragrant – about 5 minutes. (If you’re serving this with pasta, start that now! Don’t forget to add a generous pinch of salt to the water!)

Remove garlic cloves from the butter. Add heavy cream and broth, and bring to a very gentle simmer. Whisk to incorporate. Simmer over low heat for 3-5 minutes, or until slightly thickened.

Add Parmesan to the sauce. Whisk in until fully melted and thickened. Taste and add salt and pepper as needed.

Toss with the pasta and keep over low heat until the sauce is clinging to the pasta the way you want! Or spoon the sauce over a protein and/or veg of choice. SO LUSCIOUS!

First, before you begin, make sure you have everything ready to go — the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.

Safety first! Make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. The sugar will begin to melt in a minute or two. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. The sugar will form clumps and will start to melt at the edges of the pan.

As the sugar starts to melt, lower the heat a bit to keep the sugar from burning.

Keep whisking until all of the sugar has melted. It will clump up quite a bit, but just keep stirring. Once all of the sugar has melted, stop stirring. You can swirl the pan a bit if you want.

A stray grain of sugar that didn’t melt can seed your caramel and cause it to crystalize. To avoid this, use a wet pastry brush to mop down the sides of the pan as the sugar melts, ensuring every crystal is incorporated.

As soon as all of the sugar crystals have melted (the liquid sugar should be medium amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

If your caramel clumps up after adding the butter, keep stirring it over the heat until it’s smooth again before adding the cream.

Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate.

Note that when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that hold at least 2 quarts, preferably 3 quarts.

Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.)

Store in the refrigerator for up to 2 weeks.

To reheat the caramel, microwave for 30-second intervals, heating just until warm and pourable. Alternatively, add to a double boiler or a heatproof bowl set over a pot with a small amount of simmering water and heat until warm.

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Pour the canned tomatoes and their juices into a bowl. Squish them with your hands to break them up into small pieces. Stand back until you get the hang of this; the tomatoes will spurt if handled too briskly.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a skillet or wide saucepan, pour 2 tablespoons of the olive oil Add the garlic and set the pan over medium heat. When the garlic starts to sizzle, shake the pan and let it cook for 15 to 30 seconds, until it starts to turn a light golden brown. Do not let the garlic brown too much or the sauce will taste burned.

Simply Recipes / Sally Vargas

Add the tomatoes and 1/2 teaspoon salt to the pan. Adjust the heat so that the sauce simmers briskly without splattering. Stir the basil leaves and chile (if using) into the sauce.

Cook until the sauce has thickened to your liking, about 10 minutes. It may take a few minutes longer if the tomatoes from the can are watery. On the other hand, if the tomatoes from the can are in a thick sauce, add up to 1/2 cup water.

Taste and add more salt if needed. Remove from the heat and fish out and discard the basil (and dried chile, if you added on). If using to dress pasta, swirl in another tablespoon of olive oil.

Marinara sauce will keep for at least 1 week in the fridge. For storage up to 3 months or longer, tuck it into the freezer. (Marinara sauce loses its zing in the freezer after a few months but is perfectly safe to eat for 6 months.)

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Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a medium saucepan set over medium-high heat, add tomatoes, onion halves, garlic, basil, oregano, salt, and crushed red pepper. Stir to combine.

Bring the sauce to a simmer, reduce heat to medium-low, and partially cover. Allow the aromatics to gently infuse the tomato sauce and cook for 20 minutes. Stir occasionally.

Remove from heat, leaving the aromatics in the sauce to continue steeping while it cools.

When the sauce is room temperature, remove and discard the onion halves and basil sprigs. You can also remove the garlic cloves, but I like to keep those in the sauce for a zesty surprise. Stir in the olive oil to finish. Give the sauce a taste and adjust seasoning, if desired.

Spoon the sauce over your prepared pizza crust or refrigerate in an airtight container for up to 1 week.

Heat oil in a skillet over medium-high heat. Stir in chili powder and flour, reduce heat to medium, and cook until fragrant and deepened in color, stirring constantly to prevent the flour from burning, about 1 minute.

Gradually stir in water, tomato sauce, cumin, garlic powder, and onion salt until smooth. Continue cooking over medium heat until thickened slightly, about 10 minutes. Season with salt.

Enjoy!

For each half of a bagel, evenly spread 1 tablespoon pizza sauce. Top each with about 1 ounce of cheese and dot with a few mini pepperonis (or just divide the cheese an pepperoni between the bagels). Top all your bagel halves just like this. You should have 8. Lightly sprinkle each pizza bagel with a pinch of dried basil.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Bake them for 8 to 10 minutes, until the cheese is melted and bubbly and the bagels are crispy around the edges. Serve them warm. Leftovers can be stored in the fridge for 3 to 4 days. Reheat in a 350°F oven until warmed through.

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Simply Recipes / Nick Evans

Gather all ingredients.

Heat butter and olive oil in a saucepan over medium-low heat until butter is melted. Mix in cream, garlic, and white pepper; bring to a simmer, stirring often, about 3 to 5 minutes.

Stir in Parmesan cheese and simmer, stirring frequently, until sauce has thickened and is smooth, 8 to 10 minutes.

Add mozzarella cheese once sauce has thickened and stir until smooth.

Enjoy!

Peel and slice the apples into small pieces. Put apples in a pot.

Add water to pot and bring to a low boil over medium heat, mashing apples as they cook down. Keep the pot covered.

When desired consistency, add sugar, cinnamon and/or red hot candies. Bring to a boil and then recover and remove from heat. Let cool in the pot and then refrigerate.