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Garlic Butter Sauce
Pantry Italian

Garlic Butter Sauce

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a small saucepan.
  3. 3 Add garlic , and sauté until cooked and fragrant.
  4. 4 Add oregano and basil; stir until heated through.
  5. 5 Serve warm.

By Christine

Spicy Clam Sauce
Pantry Italian

Spicy Clam Sauce

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.

By QUIRKYIQ

Pizza Sauce with Fresh Tomatoes
Pantry Italian

Pizza Sauce with Fresh Tomatoes

4.9

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Cut an "X" in the bottom of each tomato. Fill a large mixing bowl with ice water.
  2. 2 Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water until cool enough to handle, 1 to 2 minutes.
  3. 3 Remove tomatoes from the ice water; peel off and discard skins. Transfer skinned tomatoes to a blender and blend until liquefied. Pour into a medium saucepan; add onion, garlic, oregano, basil, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
  4. 4 Puree pizza sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

By Xandera

Melenzana Ali Olio
Pantry Italian

Melenzana Ali Olio

4.9

Prep
40 min
Cook
5 min
Total
43740 min

Instructions

  1. 1 Cut ends off and peel eggplants; cut into long strips about as big around as shoestring French fries. Place strips into a large bowl; stir in ½ cup coarse salt until evenly coated.
  2. 2 Place a sturdy dinner plate upside-down in a clean sink, making sure the drain is not blocked. Place a generous handful eggplant strips on center of the plate; cover with a second upside-down dinner plate to create an eggplant sandwich. Layer more eggplant strips and plates until all eggplant strips are sandwiched. Place an additional plate on top; press down firmly. Set a sturdy stockpot on top; fill with enough water to create some pressure on eggplant layers. (Not so much pressure that you break your dishes, though.) Set eggplant aside to press for 8 hours to overnight.
  3. 3 Fill a large bowl with ice water. Dismantle stack of plates, one layer at a time, briefly swish eggplant strips in ice water, then squeeze dry and place into a clean bowl. (If your hand starts to hurt, you are swishing too long.) Stir vinegar into eggplant strips; set aside for about 15 minutes.
  4. 4 Heat a splash of olive oil in a small skillet over medium heat. Add garlic, oregano, pepper flakes, and ½ teaspoon sea salt; cook and stir until fragrant but do not cook garlic. Set aside to cool.
  5. 5 Squeeze eggplants very well so they don't end up tasting like pickles; place into a large bowl. Stir in garlic mixture and remaining olive oil until well blended. Pack into a sterilized 1-pint or ½-pint jars, filling to the top; top with any olive oil left in the bowl. Wipe rims with a clean, dry cloth, and seal tightly with new, sterilized lids.
  6. 6 Refrigerate before opening for at least 1 month.

By DXRICCI

Sicilian Pizza Sauce
Pantry Italian

Sicilian Pizza Sauce

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onions and sauté in hot oil until just starting to turn golden, 5 to 8 minutes. Stir in tomato purée, water, oregano, basil, salt, and pepper until combined.
  2. 2 Bring sauce to a simmer. Reduce heat to medium-low, cover, and simmer until flavors blend, about 30 minutes.

By koko

How to Make Homemade Pizza Sauce
Pantry Italian

How to Make Homemade Pizza Sauce

4.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.
  2. 2 Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.

By John Mitzewich

Easy Homemade Pizza Sauce
Pantry Italian

Easy Homemade Pizza Sauce

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together water, tomato paste, and olive oil in a large bowl or jar. Add garlic, oregano, basil, rosemary, salt, and pepper; mix well.
  3. 3 For best results, let sauce stand for several hours to allow the flavors to blend. No cooking is necessary; just spread on pizza crust.

By Frank Sweterlitsch

Simple Marinara Sauce
Pantry Italian

Simple Marinara Sauce

4.6

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until aromatic and tender, about 1 minute.
  2. 2 Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

By EIORE

Italian Dipping Oil
Pantry Italian

Italian Dipping Oil

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Grind pepper flakes, pepper, oregano, rosemary, basil, parsley, garlic powder, garlic, and salt together in a spice or coffee grinder.
  2. 2 Sprinkle 2 teaspoons herb mixture onto four small plates. Pour a thin layer of olive oil on top and serve. Store remaining herb mixture in an airtight container.

By Ginger

Slow Cooker Tomato Sauce
Pantry Italian

Slow Cooker Tomato Sauce

4.4

Prep
15 min
Cook
600 min
Total
615 min

Instructions

  1. 1 Place tomatoes, onion, olive oil, and garlic in a slow cooker; season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
  2. 2 Cover the slow cooker. Cook on Low until reaches desired consistency and flavor, 10 to 15 hours.

By Michele

Best Marinara Sauce Yet
Pantry Italian

Best Marinara Sauce Yet

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
  2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
  3. 3 Stir in blended tomato sauce and white wine.
  4. 4 Simmer, stirring occasionally, until sauce has thickened, about 30 minutes.

By Jackie M

Nonna's Tuscan Salad Dressing
Pantry Italian

Nonna's Tuscan Salad Dressing

4.1

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Place mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container and refrigerate, at least 1 hour. Shake well before using.

By Baricat

Kay's Spaghetti and Lasagna Sauce
Pantry Italian

Kay's Spaghetti and Lasagna Sauce

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

By SHERIMA1

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

Pasta/Pizza Sauce
Pantry Italian

Pasta/Pizza Sauce

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add garlic and sauté until golden and fragrant, about 1 minute. Stir in tomato paste, water, Parmesan cheese, wine, sugar, oregano, basil, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes.

By JANDEE

Stephanie's Freezer Spaghetti Sauce
Pantry Italian

Stephanie's Freezer Spaghetti Sauce

4.7

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Sauté together onion, garlic, green pepper, and oil in a slow cooker. Cook until onion is transparent.
  2. 2 Add tomatoes, sugar, parsley, oregano, basil, salt, and black pepper. Cook on Low for 2 to 3 hours. Stir frequently.
  3. 3 Let sauce cool. Pour sauce into quart-size freezer containers. Store in freezer.
  4. 4 Defrost the sauce in the refrigerator overnight or in the microwave. Transfer sauce to a saucepan over medium heat and stir in one 6-ounce can tomato paste per quart. Continue to cook, stirring frequently, until heated through.

By Stephanie Lane

Amazing Ground Turkey Tomato Sauce
Pantry Italian

Amazing Ground Turkey Tomato Sauce

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large pot over medium-high heat. Add onion, tomato, basil, and garlic; sauté until onion begins to soften, about 5 minutes.
  2. 2 Break ground turkey into small pieces and add to the pot; season with Italian seasoning and oregano. Cook and stir until turkey is completely browned, 7 to 10 minutes.
  3. 3 Stir in tomato sauce and bring to a boil. Reduce the heat to low and simmer until sauce has thickened slightly, 20 to 25 minutes.
  4. 4 Stir in tomato paste until mixture is evenly colored; season with salt and pepper. Cook for 1 to 2 more minutes.

By dinkytink