Hey Joe watta ya know: I thought I was the only one who made a little fuss over Pizza Sauce. You do pretty good too !!!!! Might as well put in my recipe AGAIN. Don't know if anyone will try it ??? Might be good !!! Lou Pizza Sauce and Spaghetti Sauce ( Gravy ) You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso, Chento Pizza Sauce 1 Large can of Tomato Puree and Crushed Tomatoes I use Powdered Spices now, and get the same results 1 level teaspoon Garlic pwd. (add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt. 3 teasp. Sugar ( add more if it tastes too acidy ). An Italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Large handful of Parmasan Cheese, when done , after 1/2 hour. Continue for Spaghetti Sauce This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks. ½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like.

I make plain tomato sauce from garden tomatoes, then use that to make spaghetti sauce, chili, whatever. We freeze ours now, but I used to "bottle it". I use whatever tomatoes are ready, about enough to fill a stock pot or roaster at one time. This would be a mix of determinate and indeterminate, sauce, beefsteak, heirloom, whatever i have. My containers hold about as much as the size can I normally would use, I suggest you do the same. Smaller batches of sauce more often feel like less work for me. Tomato sauce Wash and core the tomatoes. Cut them in half across the middle and squeeze the seeds into a sieve over a bowl. Roughly tear or chop the tomatoes and toss into a pot. Use a spoon to stir the seeds to get some of that jell and juice, since that is where a lot of the flavour is. We want that but not the bitter seeds! Pour this strained liquid over the tomatoes in the pot. Bring to a simmer over lo-medium heat, being careful not to scorch. If you are going to make sauce, stir often and to your hearts content, it doesn't matter if they break up. We do not add salt, but we often add a single hot pepper to each batch. Not enough to make it hot, but enough to add a zing. When the tomatoes are cooked and soft, run through the blender (skin and all) until smooth. The skins will disappear, and will help thicken the sauce later. Return the smooth puree to the pot. Bring back to a simmer, and allow to simmer stirring often to keep it from scorching until it reduces and thickens. Ladle into freezer containers, chill in fridge over night, then freeze. Use in place of tomato sauce in any recipe. Cooked tomatoes in juice Wash and core tomatoes. Drop into a pot of boiling water (carefully) and allow to bob around for a few minutes. Scoop out tomatoes and drop into another bowl or container filled with cold water. You should be able to slip the skins right off. If not, either let them bob in the hot water longer, or add ice cubes to your "shock water" to make it colder, or both. Cut tomatoes in half around the middle and squeeze out the seeds into a sieve over a bowl. Stir the seeds to release as much juice as possible. Cut the tomatoes into even sized chunks, or even leave as halves (your preference) and place in a clean stock pot. Bring to a simmer on low-ish heat, making sure not to scorch the tomatoes. Stir gently, so as not to break them up too much. You want tomato chunks in a sort of clear tomato water. Cook, stirring occasionally, until the tomatoes are cooked and soft but still hold their shape. Allow to cool, then lade into freezer containers, chill in the fridge, then freeze. Spaghetti sauce from frozen tomato sauce -1 container frozen sauce, defrosted (we use the microwave, about four minutes on high does it) -1 package extra lean ground beef -1 can mushrooms or 2 cups sliced raw mushrooms -1/4 cup red or white wine -garlic powder (1 tsp) -onion powder (1 tbsp) -salt and pepper to taste -pinch red pepper flakes -italian seasoning blend (1 tsp, bruise between your fingers to awaken flavours) Brown the ground beef until no pink remains. Sprinkle the garlic and onion powder, italian seasoning, salt and pepper over the meat. Cook and stir for a bit to toast the spices. Add drained canned or raw mushrooms. Add the wine to deglaze the pan. Cook and stir until the wine evaporates and the mushrooms are limp (if using fresh). Pour in the tomato sauce. Stir well. Taste and adjust seasonings. Simmer for a few minutes to blend flavours. The longer you simmer the better, but you can eat it right away. Excellent when chilled then reheated the next day. *Note: If I made it my way, I would also add one chopped onion and some diced green pepper, maybe even some diced eggplant or sliced black olives to the above sauce. My family hates veggies, and it is pushing it with the tomatoes alone. Pity.

I've been making soft deep pizza dough using some 'Herman' starter. http://www.cdkitchen.com/recipes/recs/388/HermanStarter14095.shtml I mix the pizza dough in my bread machine dough setting- start out with it on moist side and add remaining flour as needed for a soft but not sticky dough. 1 cup of the herman starter 1 cup of warmed water 2-3 Tbsp of olive oil about 3 cups flour - add 2 cups to start then add more as needed when mixing has started 1 pkg quick yeast tsp salt or as you like 2 tsp sugar or as you like onion or garlic powder if you like(for a flavored crust) turn on dough cycle adding more flour as needed for the dough to form a soft but no sticky ball and then let machine finish the cycle. gently remove risen dough from bread machine pan I lightly flour the pizza pan and put it on that- don't smash it, let sit a bit, then start to shape as a thick crust or place into a deep pan for very deep dish pizza. you want to keep those air bubbles be gentle. After it's shaped set aside while you finish preparing any toppings. a light coating of any sauce- tomato sauce or alfredo sauce with chicken, turkey, beef, canadian bacon , pepperoni anything you like. if toppings will be heavy precook the crust a bit before adding toppings. bake at approx 425* on next to lowest oven rack setting- till a golden brown and cheese is melted. let sit a short time to cool a bit before cutting or cheese will run all over. This is a loose recipe- I kind of made it up myself- but if you make bread very often you can do it. http://www.bettycrocker.com/ there is a deep dish recipe at betty crocker but the site is down so I couldn't searchit for you. Here is a link that might be useful: cd kitchen

I do it all from scratch. YUM! Yes....jarred spaghetti sauce is fine to use. Crust: I use a bread machine. 3 cups regular flour 2 1/2 tsp baking yeast(sold @ health food stores, it's "not" quick rising) 1 1/4 cups water The machine mixes and kneeds the dough, lets it rise then kneads again. Ready in 1 1/2 hours. 16" pizza pan, grease with butter, sprinkle with corn meal(if you want to), flour your hands, spread dough onto pan. 8oz tom sauce 1 roma tomato diced 1/4 cup diced onion 1 clove garlic minced 1 red bell pepper diced Mushrooms or olives....or other toppings 1/2 tsp dry basil 6oz sliced pepparoni OR 1 lb sausage(cooked) 12oz motzarella cheese, grated put on pizza in the order listed....bake @ 450 for 25 minutes,If you have a convection oven put a cookie sheet on the rack above the pizza, remove the pan after 25 minutes, bake another 5 minutes to toast the cheese a little.