New York-Style Pizza Sauce Recipe


Servings: Makes enough for 2 to 4 (12-inch) pies, depending on how much sauce you like
Preheat: 0
Prep Time: 1 hour

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It’s also good served with pasta.


1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar


Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Rich Turkey Gravy

Servings: 8 Cups
Preheat: 0
Prep Time: 

This recipe makes a generous amount of gravy — we find you can never have enough.


Roasting pan with pan juices from a roast turkey (about 14 lb)
Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fa
About 9 cups hot brown turkey stock
3/4 cup all-purpose flour


Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter.
Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts). Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute. Pour through fine-mesh sieve into glass measure with stock.
Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper.

Vinaigrette Dressing

Servings: —
Great on tomato salad

1/4 c. wine vinegar
3 tbsp. Dijon mustard
1 tsp. dried tarragon
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. sugar
1/4 tsp. freshly ground pepper
3/4 c. olive oil


Chocolate Sauce – Brendan

Servings: —
Prep Time: 10 min
Everybody knows that the best dessert in all the world is Chocolate Sauce over Vanilla Ice Cream, preferably Haagen-Dazs. This chocolate sauce is also used for ice cream desserts such as Pears Belle Helene.

1 C of high-quality whipping cream, not ultra pasteurized
1 C of Nestle’s dark chocolate chips, or a higher-quality semisweet chocolate, or 3 oz semisweet chocolate mixed with 1 oz unsweetened, or semisweet chocolate mixed with bittersweet chocolate, cut up. It is not necessary to gild the lily with expensive chocolate unless you have an over-indulgent palate and heavy pocketbook.

liqueur: 1 tbs.
strong fresh coffee: 1 tbs.
vanilla: 1 tsp
almond flavoring: dash

Makes 2 cups

Using a heavy bottomed pot, stir the cream with a wire whisk until it just barely shows bubbles around the edge.

Gradually add the chocolate, stirring continuously for about 5 minutes, or until the mixture thickens. Remove from heat and let cool, or pour it over ice cream and eat immediately.

Tomato Sauce II

Servings: —
Source: From Classic Italian Cooking by Marcella Hazan

Although this sauce is made with the same ingredients as Tomato Sauce I, it has a fresher, more delicate flavor. There are two reasons for this. First, the tomato is cooked much less, just enough to concentrate it, but not so long that its garden-sweet taste is altered. Second, the vegetables are cooked right along with the tomato instead of undergoing a preliminary saute’ing in oil. It is an excellent all-purpose sauce for every kind of pasta, from spaghettini to such thicker, stubby cuts as penne or ziti.

For 6 servings
2/3 cup chopped celery
2 pounds fresh, ripe plum tomatoes. If using canned tomatoes: Use 2 cups tomatoes and their juice. Start the recipe at Step 2, cooking the tomatoes with the vegetables as directed.
2/3 cup chopped carrot
2/3 cup chopped celery
2/3 cup chopped onion
1 tsp sea salt (less if table salt)
1/4 teaspoon granulated sugar
1/4 cup olive oil

Recipe X 6 (for freezer)

Costco-Size (1 big can) of tomatoes (12 Cups of tomatoes)
4 Cups of veges each (~1 1/2lb carrots, 8 celery spears, 2 large onions)
3 Tbs sea salt (less if table salt)
2t sugar
1 1/2 Cup Olive Oil


1. Wash the tomatoes in cold water. Cut them in half, lengthwise. Cook in a covered stockpot or saucepan over medium heat for 10 minutes.
2. Add the carrot, celery, onion,1 teaspoon salt, and sugar and cook at a steady simmer, uncovered, for 30 minutes
3. Puree everything through a food mill, return to the pan, add the olive oil, and cook at a steady simmer, uncovered, for 15 minutes more. Taste and correct for salt

Tarragon Vinaigrette

Servings: —

1 egg
2 tsp dijon mustard
1 tsp salt
1/4 Cup tarragon vinegar
3/4 cup olive oil

Place egg, mustard, salt, vinegar in Cuisinart and process until blended. Gradually add oil through feed tube until emulsified.

Strawberry Vinegar

Servings: —
Source: Best of Gourmet – 1990 Edition (Condé Nast)
Make your own strawberry vinegar at home for use on fruits, salads, or in vinaigrette. The vinegar keeps in a dark, cool place indefinitely.

1 pint strawberries, hulled and sliced
2 cups white wine vinegar
2 tablespoons sugar

In a bowl stir together the strawberries, the vinegar, and the sugar and let the mixture stand, covered, at room temperature for 2 days.

Discard the strawberries with a slotted spoon and strain the vinegar through a fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth into a bowl. Transfer the vinegar to a bottle with a tight-fitting lid and use it in salad dressings and marinades. The vinegar keeps in a dark, cool place indefinitely.

Strawberry Vin Santo Sauce

Servings: —
Source: Bon Appétit
May 2000
*Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.

1 pound fresh strawberries, hulled, quartered (about 4 cups)
1/3 cup sugar
2 tablespoons Vin Santo,* Muscat wine or cream Sherry
1/4 teaspoon vanilla extract
1/4 teaspoon (packed) grated lemon peel 1 pound fresh strawberries, hulled, quartered (about 4 cups)
1/3 cup sugar
2 tablespoons Vin Santo,* Muscat wine or cream Sherry
1/4 teaspoon vanilla extract
1/4 teaspoon (packed) grated lemon peel

Puree 1 pound strawberries in processor. Transfer puree to heavy large saucepan. Mix in sugar, Vin Santo, vanilla extract and grated lemon peel. Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes. Cool. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)

Makes 2 cups