I also need a recipe for a good red tomato pasta sauce. Any help????

Pizza Sauce Recipe

INGREDIENTS:

1 clove garlic, mashed and minced

1 teaspoon salt

1 can (6 ounces) tomato paste

1 can (8 ounces) tomato sauce

1/2 teaspoon sugar

1/8 teaspoon pepper

1/2 teaspoon oregano

1 tablespoon olive oil

dash red pepper, optional

PREPARATION:

Combine all ingredients. Makes about 1 1/2 cups, enough for 2 pizzas.

*********************************************************************

This is my personal favorite pizza recipe if you want to get creative and try something different....I have also used onions, peppers, pepperoni, olives, etc. in this.

INGREDIENTS:

1 package frozen bread dough (thawed the night before)

1 roll Jimmy Dean sausage-pork

1 pkg. Smoky Hollow sausage

2 pkgs. shredded cheese(one cheddar,1 mozzarella)

butter

Preheat oven to 350°. Brown sausage,and drain. Chop Smoky Hollow into bite-size pieces, then drain also. Roll out bread dough (all 3 loaves ) on a floured surface. Top with sausages and cheese and roll up into a loaf.

Place on a large greased cookie sheet and bake until brown. Spread top and sides with butter while hot. Let it sit for about 10 minutes,then slice.

Recipe from Giada De Laurentiis

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

http://www.foodnetwork.com/food/recipes/recipe/0,1...

The Italian red tomoto pasta sauce will be good.Please try.

In southern Italy one can find a thousand variations of this gravy. It is not used in classic cooking in the northern regions. Make a batch and keep it sealed and refrigerated. It will keep for a good week and one can prepare dozens of dishes with this basic "gravy". 1 can (6 oz.) tomato paste 1 qt. Chicken Soup Stock or Basic Brown Soup Stock or use Chicken bouillon 2 c. dry red wine 1/4 c. olive oil 2 yellow onions, peeled and minced 6 lg. garlic cloves, chopped 2 celery stalks, with leaves, minced 1 carrot, grated 1/2 c. chopped parsley 1/2 lb. fresh mushrooms, chopped (optional) 1/2 tsp. crushed red pepper flakes 1 tbsp. oregano, crushed 1 tsp. dried rosemary 2 bay leaves 1 tbsp. dried basil or 2 tbsp. fresh 2 whole cloves (optional) 1/2 tbsp. black pepper, freshly ground 2 tbsp. salt, or to taste 1 tsp. sugar 1 lb. pork neck bones or chicken backs and necks

In a large pot, place the tomato puree, tomato paste, chicken or beef stock and the wine. Heat a large frying pan and add the olive oil. Saute the onions, garlic, celery, and carrot until they just begin to brown a bit. Add to the pot along with all remaining ingredients. Bring to a light boil and then turn to a simmer. Simmer for two hours, partly covered, stirring often. Remove the bones and discard, or make a private lunch of them. Skim the fat from the top and discard. Store in the refrigerator, covered, in either glass, plastic, or stainless steel. It will keep for a week. Use for a pasta topping or for any other dish calling for Italian tomato sauce or "gravy." This freezes well. Makes 3 quarts.

olive oil, 2 garlics, cut in thin slices, 1/8 white onion, chopped, 1 tbsp Italian herbs, 2 cups tomato puree (canned), 1/2 cup white wine (yes, white, not red), salt and pepper

Heat the oil, add the garlic and onion and stir until the onion looks translucent, add the tomato puree, the Italian herbs and let it boil, add then the wine and let it simmer for a while, taste and season with salt and pepper.

For a little twist and not making every time the SAME sauce, you can add mushrooms or ground meat after the onion and garlic.

If you use meat wait until there are no red or pink spots in it before pouring the tomato puree.

You can use this for lasagna, pizza, calzone, meatballs, etc.

It's really good!

buy some at the store and say you made it!! thats what i would do...sorry cant help