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Tomato Harvest Marinara Sauce
Pantry Italian

Tomato Harvest Marinara Sauce

4.2

Prep
60 min
Cook
135 min
Total
915 min

Instructions

  1. 1 Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
  3. 3 While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.
  4. 4 Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.
  5. 5 Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.
  6. 6 Transfer the jars and lids from simmering water to a dry towel.
  7. 7 Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
  8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.
  9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.

By ScandoGirl

Exquisite Pizza Sauce
Pantry Italian

Exquisite Pizza Sauce

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
  3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Fresh Tomato Marinara Sauce
Pantry Italian

Fresh Tomato Marinara Sauce

4.9

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
  4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
  5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus

Whipped Honey Butter
Pantry American

Whipped Honey Butter

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat butter and honey together until creamy. Serve at room temperature.

By Lovesmurfs

Homemade Honey Butter
Pantry American

Homemade Honey Butter

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

By Ima White

Honey Syrup
Pantry Greek

Honey Syrup

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine honey, water, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally, until boiling. Continue to boil until mixture thickens and is reduced by a fourth.

By DeniseNH

4-Ingredient Strawberry Vinaigrette
Pantry American

4-Ingredient Strawberry Vinaigrette

4.9

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine strawberry purée, vinegar, and honey in a mini blender; blend until smooth. Pour into a glass container; stir in poppy seeds.
  2. 2 Set aside at room temperature for flavors to meld, about 1 hour, then refrigerate.

By Bren

Honey Mustard Dressing
Pantry American

Honey Mustard Dressing

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk mayonnaise, mustard, honey, and lemon juice together in a small bowl until blended.
  3. 3 Store covered in the refrigerator until ready to use.

By Mary Ann Benzon

Scott's Buffalo Wing Sauce
Pantry American

Scott's Buffalo Wing Sauce

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Use sauce for cooked chicken wings or pieces.

By ScottCim

Honey Chipotle Wing Sauce Glaze
Pantry American

Honey Chipotle Wing Sauce Glaze

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
  2. 2 Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

By Stefanie Beach Camfield

Eastern North Carolina Barbecue Sauce with a West Coast Twist
Pantry American

Eastern North Carolina Barbecue Sauce with a West Coast Twist

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
  3. 3 Serve and enjoy!

By John Mitzewich

Spelt Pizza Dough
Pantry American

Spelt Pizza Dough

4.9

Prep
20 min
Cook
Total
160 min

Instructions

  1. 1 Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
  2. 2 Stir remaining 2 cups flour, olive oil, and salt into yeast mixture. Beat in a stand mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough into an oiled mixing bowl, cover the bowl with a plate, and let rise until doubled in volume, 90 minutes.
  3. 3 Punch dough down and transfer to a lightly floured work surface. Divide into four equal balls. Cover each ball and let rest until dough rises slightly, 30 to 45 minutes.

By John Mitzewich

Peach-Honey-Vanilla Butter
Pantry American

Peach-Honey-Vanilla Butter

5.0

Prep
45 min
Cook
95 min
Total
870 min

Instructions

  1. 1 Combine peaches, apple, and orange juice in a large, heavy pot; bring to a boil. Reduce heat to low; cover and simmer until peaches are tender, 10 to 15 minutes. Cool slightly, about 10 minutes.
  2. 2 Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Pureé peach mixture, working in batches, in a blender or food processor until smooth and yields about 14 cups. Return peach purée to the same large pot.
  4. 4 Stir sugar, honey, and vanilla bean seeds into peach pureé; bring to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer, stirring frequently, until mixture is thick and starts to mound, 60 to 70 minutes.
  5. 5 Pack peach-honey butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Darla Elizabeth

Cranberry Sauce with Orange Juice, Honey, and Pears
Pantry American

Cranberry Sauce with Orange Juice, Honey, and Pears

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat orange juice and sugar in a medium saucepan over medium heat until sugar is dissolved. Stir in cranberries; cook until they start to pop, 5 to 10 minutes. Stir in pears, honey, and cinnamon sticks; cook for 10 minutes. Remove from heat and transfer to a serving bowl. Sauce will thicken as it cools; remove cinnamon sticks before serving.

By Magda

Elderberry Syrup
Pantry American

Elderberry Syrup

4.6

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, elderberries, ginger, cinnamon stick, and cloves in a saucepan over medium heat; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  3. 3 Mash berries with a potato mixture to release juices.
  4. 4 Strain the mixture through a fine sieve, retaining juice and discarding pulp, cinnamon stick, and cloves. Let cool for 30 minutes.
  5. 5 Stir in honey until thoroughly combined.

By danny k